Makes about 20 squares
Preparation time: 15 minutes
Cooking time: 40 minutes

What you will need

  • 100g butter, softened
  • 1/2 cup (100g) caster sugar
  • 1 egg
  • 3/4 cup (115g) plain flour
  • 1/4 cup (20g) desiccated coconut
  • Lemon curd
  • 50g butter, chopped
  • 1/2 cup (100g) caster sugar
  • 1 egg, whisked
  • 2 tsp finely grated lemon rind
  • 1/4 cup (60ml) lemon juice

Coconut topping

  • 2 eggs
  • 1/2 cup (100g) caster sugar
  • 2 cups (130g) shredded coconut
  • 1 cup (85g) desiccated coconut

Grease & line pan

Preheat oven to 180°C. Grease and line the base and sides of a 19 x 29cm slice pan with baking paper, allowing the long sides to overhang.

Beat, spoon & bake

Use an electric mixer to beat the butter and sugar until combined. Add the egg and beat until just combined. Add the flour and coconut and stir with a wooden spoon until combined. Spoon mixture into the prepared pan and smooth the surface with the back of a spoon. Bake in preheated oven for 15 minutes or until golden.

Cook & cool

Meanwhile, to make the lemon curd, combine the butter, sugar, egg, lemon rind and juice in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat and set aside to cool slightly.

Spread, sprinkle & bake

Spread the lemon curd evenly over the prepared base. To make the coconut topping, use a fork to whisk the eggs and sugar in a medium bowl. Add the shredded and desiccated coconut and stir until well combined. Sprinkle evenly over the lemon curd. Bake in oven for 20-25 minutes or until the coconut is lightly golden and set. Set aside in pan to cool completely. Cut into squares to serve.

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