Coconut Kiss Lemon Slice

Base

1. Preheat oven to 160°C fan-forced for 10–15 minutes and line a 40cm x 27cm x 2cm tray with baking paper.
2. Rub the lemon zest into the caster sugar for 30 seconds to release the citrus oils and infuse the sugar.
3. Add the melted butter and mix until evenly combined.
4. Add the plain flour, desiccated coconut, baking powder and salt. Mix until the ingredients are evenly combined and a soft crumb forms.
5. Press firmly and evenly into the prepared lined baking tray.
6. Bake for 20–25 minutes or until the edges are lightly golden and the centre is pale golden. Ovens vary, and some may require longer.
7. Remove from the oven and allow to cool for 10–15 minutes. The tray may still feel hot underneath, which is normal. The surface should be warm, but not hot, before icing.

Lemon icing

1. Add the warm melted butter to the sifted icing sugar and mix until combined.
2. Add 60ml lemon juice and mix until smooth. Add up to the remaining 20ml gradually, mixing after each addition, until the icing is smooth and spreadable.
3. Add hot water only if needed, mixing after each teaspoon. This will assist with loosening the icing quickly, making it glossy and smooth if needed.
4. Pour the lemon icing into the centre of the base and spread outward using a spoon or spatula with gentle sweeping motions.
5. Sprinkle the desiccated coconut immediately.
6. Allow to sit at room temperature uncovered for 20–30 minutes. This prevents condensation, protects the icing texture and stops the top from going patchy or wet.
7. Refrigerate uncovered until set. Once icing has set, cover loosely with baking paper on top for a few hours or overnight (optional).

Slicing and finishing touches

1. Once ready for slicing, dip the knife in a jug of hot water for 5 to 10 seconds, remove and wipe completely dry, repeating the process for each slice.
2. Trim all the sides of the slice, cut into rows then into even slices, reheating the knife each time.
3. Place on a serving dish and garnish with thinly sliced lemon and fresh mint leaves, if desired.