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Lemon Condensed Milk Slice with Coconut Base

A delicious slice with a buttery coconut base and a tangy lemon topping.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings 12 slices
Calories 300 kcal

Equipment

  • Baking tin Approximately 20x30cm
  • Mixing bowls At least two

Ingredients
  

Base

  • 1 cup Desiccated coconut
  • 1 cup Self-raising flour
  • 0.5 cup Sugar
  • 100 g Melted butter

Topping

  • 1 tin (397g) Condensed milk
  • 0.5 cup Lemon juice
  • 1 Lemon zest

Instructions
 

  • Preheat oven to 180°C (350°F). Grease and line a 20x30cm baking tin.
  • In a large bowl, combine the desiccated coconut (ing_1), self-raising flour (ing_2), and sugar (ing_3).
  • Add the melted butter (ing_4) and mix until a crumbly dough forms.
  • Press the mixture firmly into the prepared baking tin to form an even base.
  • In a separate bowl, whisk together the condensed milk (ing_5), lemon juice (ing_6), and lemon zest (ing_7) until smooth.
  • Pour the lemon mixture evenly over the coconut base.
  • Bake for 20-25 minutes, or until the topping is lightly golden and set.
  • Allow to cool completely in the tin before slicing and serving.

Notes

Store in an airtight container at room temperature for up to 3 days.