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 teaspoons 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


  • 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.
  • 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.
  • 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 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.