Lemon & Coconut Slice (Gluten Free, Low Fodmap, Lactose Free Option)

I made this slice over the weekend and took some around to my parents place for afternoon tea and also  sliced some small pieces, kinda like 2 bite size pieces for the kids as their special treat at school and then froze them so they last the next week of school.   I love lemony type desserts especially lemon cheesecake and in the new Sue Shepherd recipe book theres a yummy looking lemon cheesecake recipe in there. My mum also loves lemon type desserts soon I  will be having my parents over for dinner as Mum has chosen a recipe from one of my books and ofcourse dessert is lemon cheesecake!   Stay tuned for that one, not this weekend but the following weekend.  I wasnt sure how the kids would like this,  I added extra lemon juice in the icing so it was quite tangy but the kids loved it as did my parents.  The cake base isnt lemony at all, its a nice subtle vanilla flavour, the tangy hit is the icing and its oh so simple!!   This cake type slice is absolutely easy to make,  to add a little extra coconut flavour you can toast some coconut and sprinkle on the icing before it sets.    One good thing with me trialing all these recipes is many others get to enjoy all this yummy baking.  Not alot of it stays here and if it does it gets frozen.  Always love to get others opinions before recipes go up on the blog for others to try.

Lemon & Coconut Slice

1.5 cups gluten free self raising flour

1 cup unsweetened shredded coconut

1/3 cup sugar (I used brown but white is fine)

100grams dairy free spread, melted (Nuttelex)

1/4 cup milk

1 tsp vanilla essence

2 eggs, lightly beaten

Icing:

1.5 cups gluten free icing sugar

2-3 tsp lemon juice

1-2 tsp water (only if needed if you didnt want to add more lemon juice)

Firstly preheat your oven to about 180 degrees (my oven is fan forced).  Line a small lamington/slice baking tray (18 x 27cm) with grease proof paper.  In a mixing bowl sift the flour and add the sugar and coconut and mix to combine.  Add in the butter, milk and eggs and mix all ingredients in.  Pour the mixture into your prepared tray making sure its all even and bake in the oven for approx 18 minutes.  This might depend on your oven but I set my timer for 20 minutes and after 18 it was done so approx 15-20 I would say.  Allow to cool in the pan 10-15 minutes before removing onto a wire rack.

To prepare icing, in another bowl mix icing sugar and 2 tsp lemon juice. You can either add a little more lemon juice or water depending how lemony you like it.   Then spread over slice.  (this can be done while warm or when cooled).  Slice into squares in your desired size after icing has slightly set/hardened. Store in an airtight container or in the freezer.

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