Lemon Coconut Meringue Slice

This recipe is from: The Australian Women's Weekly Cakes & Slices Cookbook.
It's easy to prepare.

This shortbread base requires kneading to make it crisp!

90g butter
2 tablespoon castor sugar
3/4 cup plain flour
1/3 cup cornflour
400g can sweetened condensed milk
2 eggs, separated
2 teaspoons grated lemon rind
1/2 cup lemon juice
1/4 cup castor sugar, extra
1/2 cup desiccated coconut
1/2 cup flaked coconut

1. Cream butter and sugar in a small bowl with mixer.
2. Gradually add sifted flour and cornflour, turn on to lightly floured surface.
3. Knead for 5 minutes.
4. Spread evenly over base of prepared pan.
5. Bake in moderate oven 15 minutes or unitl lightly browned.

• Combine condensed milk, egg yolks, lemon rind and juice in a bowl, pour over base.
• Bake further 10 minutes.
• Beat egg whites in small bowl until soft peaks form, gradually add extra sugar, beat until dissolved.
• Add desiccated coconut, spread over filling.
• Sprinkle with flaked coconut, bake further 10 minutes or until golden brown.
• Cool in pan before cutting.

FROSTED CHOCOLATE CAKE

125g butter
1/2 cup castor sugar
2 eggs
1 1/2 cup self-raising flour
2 tablespoon cornflour
2 tablespoons cocoa
3/4 cup milk

Chocolate frosting
90g butter
1 1/2 cups icing sugar
1 tablespoon cocoa
2 tablespoon milk, approximately

1. Grease 20 cm ring pan, line with grease paper
2. Combine butter, sugar and eggs in processor, process for a few seconds until combined.
3. Add dry ingredients and milk, process until mixture is smooth and changed in colour.
4. Spread into prepared pan.
5. Bake in moderate oven for about 35 minutes.
6. Stand 2 minutes before turning on to wire rack to cool.
7. Spread cold cake with frosting; decorate with walnut halves.

Chocolate frosting

• Beat butter in small bowl with electric mixer until creamy.
• Gradually add sifted icing sugar and cocoa and milk, beat until frosting is spreadable.