lemon and coconut brownies
430g (2 cups) caster sugar
225g (1 1/2 cups) plain flour
85g (1 cup) desiccated coconut
3 tsp finely grated lemon rind
60ml (1/4 cup) fresh lemon juice
icing sugar, to dust
preheat oven to 180 degrees C. line a 20 x 30cm (base measurement) slab pan with non-stick baking paper.
melt the butter in a saucepan over medium heat. remove from heat. stir in sugar. add eggs, one at a time, and stir until mixture is thick and glossy. stir the flour over the egg mixture and stir until well combined. stir in coconut, lemon rind and lemon juice. spread over base of prepared pan.
bake for 30 minutes or until a skewer inserted into the center comes clean. set aside in the pan to cool completely. cut into pieces. dust into icing sugar.