Ingredients
- 125g butter, softened
- 1/2 cup caster sugar
- 1 free range egg
- 1 cup plain flour
- 1/2 cup desiccated coconut
Lime and Lemon Curd
- 75g butter, chopped
- 3/4 cup caster sugar
- 1 free range egg, whisked
- 3 tsp finely grated lime rind
- 1/4 cup lime juice
- 2 tbsp lemon juice
- 1 tsp cornflour
Coconut Topping
- 2 cups desiccated coconut
- 1 cup shredded coconut
- 1/2 cup caster sugar
- 2 free range eggs, lightly whisked
Directions
- Preheat oven to 180 degrees. Grease a 19cm x 29cm slice pan. Line the base and 2 long sides with baking paper, allowing the sides to overhang.
- To make the curd, place butter, sugar, egg, lime rind, lime juice, lemon juice and cornflour in a small saucepan over medium-low heat. Cook, stirring constantly, for 5 minutes or until mixture boils and thickens slightly. Remove from heat and set aside to cool and thicken.
- Meanwhile, use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the egg and beat to combine. Stir in flour and coconut. Spread over base of the prepared pan. Bake for 20 minutes or until light and golden.
- Spread the curd evenly over the base. To make the coconut topping, place the combined coconut and sugar in a medium bowl and stir to combine. Add the egg and use a fork to combine. Sprinkle evenly over the curd mixture and use the back of a fork to lightly press to secure. Bake for 20 minutes or until lightly golden and set. Set aside to cool completely. Cut into pieces.
