Lime and Coconut Slice Recipe
An old-fashioned lime and coconut slice.
Servings: 24 squares
Calories: 143kcal
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 to the biscuit crumbs and butter, 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.
Notes
Storing: Your slice should last up to 3 days in the fridge.
Freezing: Not suitable.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 143kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 88mg | Potassium: 52mg | Fiber: 1g | Sugar: 11g | Vitamin A: 173IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg