This Lime and Coconut Slice is soft, sweet, tangy and wonderfully easy to make. It has a buttery coconut biscuit base, a smooth lime filling and a sprinkle of toasted coconut on top for that classic old-fashioned slice finish.
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Ingredients
You'll need about 4 limes, 4 eggs and some other pantry staples. The full ingredient list is in the recipe card at the end of this post.
How to make Lime and Coconut Slice
This is an easy peasy one to make! The full method is in the recipe card at the end of this post. I'll just outline the basic steps here:
- pre-heat the oven and prepare the slice tin
- mix up the biscuit base, press into the tin and place into the fridge
- whisk up the lime filling
- pour the lime filling over the biscuit base and bake
- sprinkle toasted coconut over the slice once baked
- allow to cool in tin and then remove and cut into squares.
Storage
Store this slice in an airtight container in the fridge for up to 3 days. Freezing is not recommended, as the texture of the lime topping may change once thawed.
More lime recipes
Got limes falling off the tree? Try one of these other popular lime recipes:
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Lime and Coconut Slice Recipe
Equipment
- slice tin (27 x 17cm approx)
Ingredients
Base
- 200 grams plain biscuits (Marie or similar)
- ⅓ cup desiccated coconut (25 grams)
- 125 grams butter, melted
Topping
- 4 eggs
- 1 cup caster sugar (220 grams)
- ⅓ cup plain flour (50 grams)
- 1 tablespoon lime rind
- ⅔ cup lime juice (165 ml) (from about 4 limes)
- ½ cup desiccated coconut, lightly toasted
Instructions
- Pre-heat oven to 160 degrees celsius / 320 degrees fahrenheit, fan-forced.
- Grease slice tin (27 x 17cm) well and line base with baking paper, allowing the baking paper to overhang each side (to assist with removal once it's ready to slice).
- Crush the biscuits until they resemble fine breadcrumbs using a rolling pin, chopper or food processor. Place in a mixing bowl.
- Add first measure of coconut and melted butter to the biscuit crumbs, and stir to combine.
- Press the biscuit mixture into the bottom of the slice tin and smooth with the back of a metal tablespoon. Place into fridge to chill.
- Whisk the eggs and sugar in a mixing bowl until well combined. Whisk in sifted flour, rind and juice. Pour over the biscuit base.
- Bake for 30 minutes. Toast the second measure of coconut in a frying pan while the slice is baking. Once baked, sprinkle with toasted coconut.
- Allow to cool in slice tin. Once cool, remove slice from tin and cut into squares.
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