• Iris Windsor

Lime and Coconut Slice

Updated: Jan 7, 2020

Lemon/Lime Coconut Slice


250g butter

430g (2 cups) caster sugar

4 eggs

150gms SR flour (1 cup)

75gms plain flour (1/2 cup)

130gms (1 1/2cups) desiccated coconut

1 tablespoon finely grated lemon or lime rind

100mls (1/3cup +1 20ml tablesp) fresh lemon or lime juice

Icing sugar, to dust.


1. Preheat oven to 160º C

2. Line a 20cm square slice pan with baking paper and a light spray of cooking spray

3. Melt the butter in a saucepan over medium heat

4. Remove from heat and stir in castor sugar, mix well.

5. Add eggs one at a time, mixing well and stir until mixture is thick and glossy

6. Sift the flour over the egg mixture and stir until well combined

7. Stir in coconut, lemon/lime rind and lemon/lime juice.

8. Pour mixture into prepared pan

9. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean

10. Cake bounces back slightly to a gentle touch.

11. Set aside in the pan to cool completely

12. Cut into pieces and dust with icing sugar to serve.

13. Store in airtight container for 3 days


This is also beautiful with a passionfruit icing made with 60mls fresh passionfruit and 2 cups icing sugar.

The skewer will not come out completely clean....this slice separates out into sponge and lime butter layers so your skewer will have a small trace of lime butter on it


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