PREP TIME: 15 MINS, CHILL ING TIME: 20 MINS, COOKING TIME: 20–25 MINS
1 cup self-raising flour
1 cup desiccated coconut
1 cup brown sugar
pinch of salt
125g butter, melted
1 tsp vanilla essence
1 cup icing sugar
40g softened butter
1/4 cup lemon juice
desiccated coconut, to sprinkle
Preheat the oven to moderate (180C). Grease a 26cm x 16cm (base measurement) slice tin and line with baking paper, hanging over the two long sides.
Combine the flour, coconut, brown sugar and salt in a mixing bowl, and make a well in the centre. Add the butter and vanilla and mix until evenly combined.
Press into the prepared tin, smoothing the surface with the back of a spoon. Bake for 20–25 minutes, until golden brown. Set aside to cool completely.
To make the icing, sift the icing sugar into a bowl and add the butter and lemon juice. Use a wooden spoon to beat until smooth. Spread over the slice and sprinkle lightly with coconut. Leave for about 20 minutes, to set.
Lift out of the tin, and cut into fingers to serve
From Merle’s Country Show Baking and Other Favourites by Merel Parrish, Reprinted by Permission of Random House Australia, Copyright Merle Parrish 2013. All Rights Reserved.
RRP $39.95 by Elbury Illustrated. Available now from bookstores and online retailers.