Lemon and Coconut Bars

Makes: 10-12 Bars

INGREDIENTS

125g unsalted butter, plus extra for greasing
225g golden caster sugar
2x size 7 eggs
Finely grated rind of 1 lemon
2 tbsp lemon juice
150ml yoghurt
140g self raising flour
85g FreshLife Desiccated Coconut

Frosting:
1 egg white
200g icing sugar
Approx. 1 tbsp lemon juice

To decorate:
50g FreshLife Shredded Coconut, lightly toasted

METHOD

  • Preheat the oven to 180°C. Grease a 23cm square cake tin and line the base with baking paper.

  • Cream together the butter and caster sugar until pale and fluffy, then gradually beat in the eggs. Stir in the lemon rind, lemon juice, and yoghurt.

  • Fold in the flour and desiccated coconut using a metal spoon.

  • Spoon the mixture into the prepared cake tin and level the surface. Bake in the oven for 35 minutes, or until risen and firm to the touch.

  • Leave to cool for 10 minutes in the tin, then turn out and finish cooling on a wire rack.

  • For the frosting, lightly beat the egg white just enough to break it up, and stir into the icing sugar, adding enough lemon juice to mix into a thick paste.

  • Spread the frosting over the top of the cake, sprinkle with toasted shredded coconut, then leave to set before slicing into bars.

 
Baking, SnacksSarah BlazeyDesiccated Coconut, Shredded Coconut