Making the most of beautiful late season limes, local flour and free range eggs in this vibrant, creamy coconut slice. Bring on morning tea please!

makes 20 squares


125g unsalted butter, softened

110g (½ cup) raw castor sugar

1 large free range egg (we use Yolky Dokey)

½ teaspoon vanilla extract

finely grated zest of a lime

225g (1½ cups) Tuerong Farm Lancer White flour

½ teaspoon baking powder

pinch of salt


4 XL free range eggs 

150g (¾ cup) raw castor sugar

50g (⅓ cup) Tuerong Farm Lancer White flour

250ml single thickened cream

200ml coconut cream

finely grated zest of 2 limes

3 tablespoons lime juice 

optional topping:

2 tablespoons desiccated coconut, toasted until golden

Preheat oven to 180°C (160°C fan-forced). Grease and line the sides and base of a 20cm x 28cm rectangle baking tin with baking paper.

To make the base, beat the butter and sugar in an electric mixer with paddle beaters until light and creamy.   Add the eggs, vanilla and lime zest and beat to mix well.   Sift the flour and baking powder together then fold into the butter mixture to combine well.  

Press the mixture evenly into base of the prepared tin.  Bake for 20 minutes until light golden.  Cool in the tin.  Reduce oven to 160°C (140°C fan-forced).

Meanwhile prepare the filling, whisk the eggs and sugar until pale, thick and doubled in volume. Add the flour, cream, coconut cream, lime zest and juice and continue whisking to mix well.  Pour mixture over the cooled baked base.

Bake for 45 minutes, or until filling is just set and surface is a golden colour

Cool completely in tin.  Sprinkle top with toasted coconut, if using. Cut into squares. Serve at room temperature.

Slice is best eaten day of making, but can store in an airtight container in the refrigerator for up to 4 days. 

Fiona Hammond © July 2019

Mark Brancatisano