Lemon Roulade is a light as a feather sponge cake rolled with lemon curd and fresh, whipped cream. It’s a very quick recipe to put together, particularly if you have some lemon curd on hand, or use a good quality store bought curd.




YIELD:12 SLICES

One Bowl Coconut Lemon Slice

prep time: 10 MINUTES

cook time: 25 MINUTES 20 SECONDS

total time: 35 MINUTES 20 SECONDS

This Coconut Lemon Slice is super easy to make and tastes like a lemon blondie.




Ingredients

• 150 gm self raising flour (1 cup) (5.3oz)

• 100 gm desiccated coconut (1 cup) (3.5oz)

• 115gm butter, melted (4 oz)

• 165 gm caster sugar (3/4 cup) (5.8oz)

• 2 large eggs 60 gm (2oz)

• 120 gm full cream milk (1/2 cup) (4 1/4oz)

• pinch of salt

• 2 tsp vanilla essence

Lemon Icing

• 1 1/2 cups icing sugar

• 70 gm softened butter

• 2-3 tablespoons freshly squeezed lemon juice

• zest of 1-2 lemons to garnish


Instructions

• preheat oven to 180c (355f) bake not fan

• line a rectangular baking tin 18.5 x 25 cm (7 1/4 x 9 3/4 inch) - external base measurement with baking (parchment) paper

• If your caught out with the wrong pan size see the notes below for a link to an easy cake pan converter

• Melt the butter and allow to cool in the pan while you weigh the remaining ingredients

• to the butter pan add the milk, vanilla, eggs and sugar

• stir with a whisk until the eggs are well distributed

• now add the salt, coconut and flour and whisk until well combined - no flour or coconut showing

• pour into baking tin and bake for 20-25 minutes or until a skewer comes away clean

• remove the slice from the baking tin and peel away paper, then cool on an airing rack

Icing

• Mix the butter with the icing sugar until smooth

• now add freshly squeezed lemon juice to the mixture a little at a time, stirring well after each addition so you achieve a smooth spreadable icing.

• ice the slice when cold, then sprinkle the lemon zest over the icing

• eat and enjoy