- 150g unsalted butter, softened
- 1 + 3/4 cup (385g) caster sugar
- 5 eggs
- 1/2 cup (50g) almond meal
- 6 tsp Queen Natural Lemon Extract
- 2 1/2 cups (375g) gluten free plain flour, sifted
- 1/2 cup (45g) desiccated coconut
- 1 tsp baking powder
- 65ml water
- Icing sugar, to finish
Preheat oven to 180°C (fan forced). Grease and line a 24 x 29.5 slice pan with cooking spray and baking paper, ensuring the baking paper has some overhang on the sides.
Use an electric mixer to beat the butter and 3/4 cup sugar in a large bowl until pale and creamy. Add 1 egg and beat until combined.
Fold in almond meal, 2 tsp Lemon Extract and 1 1/2 cups of flour until well combined. Press over the base of prepared pan. Bake for 20 minutes or until light golden.
Meanwhile, whisk together coconut, baking powder, 4 tsp Lemon Extract and remaining sugar, eggs, water and flour in a large bowl. Pour the mixture over cooked base. Bake for additional 20 minutes or until light golden. Set aside to cool completely. Dust with icing sugar. Cut into pieces to serve.
Freeze for up to two months by wrapping slice securely in cling wrap.