CAKE - Lemon and Coconut “Brownies”

By Aemelia

Ingredients

• 250 g butter
• 430 g (2 cups) caster sugar
• 4 eggs
• 225 g (1 1/2 cups) plain flour (I mixed between plain and wholemeal flour as I ran out of the plain one)
• 85 g (1 cup) desiccated coconut
• 3 tsp finely grated lemon rind ( I used the rind of 3 small lemons)
• 60 ml (1/4 cup) fresh lemon juice (I used 2.5 small lemons)
• Icing sugar, to dust

Details

Adapted from fussfreecooking.com

Preparation

Step 1

(1) Preheat oven to 180ºC. Line a 20 x 30cm (base measurement) slab pan with non-stick baking paper and grease the sides which aren’t covered with baking paper – see note 1. (2) Melt the butter in a saucepan over medium heat. Remove from heat. Stir in sugar. Add eggs, 1 at a time, and stir until mixture is thick and glossy. (3) Sift (I did mine without sifting) the flour over the egg mixture and stir until well combined. Stir in coconut, lemon rind and lemon juice ( I think it is important to add lemon juice towards the end to avoid splitting the batter). Spread over base of prepared pan. (4) Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely – see Note 2. Cut into pieces. Dust with icing sugar.

Note 1 – As I don’t have the specified pan size, I used a square pan instead. Hence the end result seemed a little thicker than the photo shown on the original recipe.

Note 2 – It is important to let is cool completely before removing it from the pan and cutting it. It was quite fluffy and easily broken into pieces when it was removed from the oven after finished baking. As it cools its texture will become dense and firm.