Lemon & Raspberry Coconut Slice
A little slice of sunshine for your afternoon cuppa. This easy Lemon & Raspberry Coconut Slice brings together zesty lemon, juicy raspberries and sweet coconut in a soft, golden bake, finished with a fresh lemon drizzle. Simple to make, lovely to eat and very hard to stop at just one piece.
Ingredients
- 1 cup desiccated coconut
- 1 cup self-raising flour
- ½ cup caster sugar
- 125g butter, melted
- 1 egg
- Zest of 1 lemon
- 1 cup fresh or frozen raspberries
Lemon drizzle
- 1 cup icing sugar
- Juice of 1 lemon
- 1–2 tsp warm water, if needed
Method
Sprinkle with a little extra coconut and cut into squares.ogether.
Preheat oven to 180°C and line a slice tin with baking paper.
Mix the coconut, flour and sugar together.
Add the melted butter, egg and lemon zest and mix until combined.
Gently fold through the raspberries.
Press the mixture evenly into the tin.
Bake for 25–30 minutes, or until lightly golden.
Allow to cool completely.
Mix the icing sugar and lemon juice together to make a smooth drizzle, then spread over the slice.
Enjoy!
Joy x
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