Lemon Coconut Slice - the perfect spring treat! A simple baked base topped with lemony coconut icing - keep it in the fridge for maximum deliciousness!
Combine all ingredients for the base in a small bowl. Press into an 8 inch square brownie tin lined with baking paper
Bake for 15 minutes
Icing
While the base is in the oven, melt the condensed milk and the butter in a small jug in the microwave or in a small pot on the stove.
Sift icing sugar into the mixture and add coconut, lemon juice & lemon zest. Stir to combine.
Remove the base from the oven and immediately pour topping over. You may need to use a slightly wet knife or the back of a spoon to spread it over evenly.
Allow to set completely in the fridge for a few hours before slicing into 16 pieces. Store in an airtight container at room temperature for 1 week.