Lemon Coconut Brownies
250g butter (I used reduced salt)
2 cups caster sugar
1 1/2 cups plain flour
1 cup dessicated coconut
3 teaspoons finely grated lemon rind
60ml (1/4 cup) fresh lemon juice
Preheat oven to 180°C. Line a 20 x 30cm slice tin with baking paper.
Melt the butter in a large saucepan over medium heat. Remove from heat. Stir in sugar. Add eggs, one at a time, stirring until thick and glossy.
Sift the flour into the butter mixture and stir well. Stir in coconut, lemon rind and juice.
Pour into slice tin.
Bake for 30 minutes, or until a knife comes out clean. Allow to cool, then cut into pieces.
Very yummy with ice-cream as dessert.