COCONUT SLICE

Preheat your oven to 180 deg C. Grease a 23/22 cm square cake pan and line the base with baking paper . Cream together 125 gm of room temp butter / marg with 225gm of castor sugar until pale and fluffy , using your electric beater . In a separate bowl mix together ..2 well beaten eggs , the finely grated rind of one lemon and 3 tbs of lemon juice and 150 ml of sour cream . Now stir the lemon mixture into the butter mixture using a metal spoon . Finally fold in a mixture of 140 gm of self raising flour with 85 gm of desiccated coconut into the mixture . Spoon the blenbed mixture into the prepared pan and level the surface . Bake in the preheated oven for 40 minutes or until risen and firm to the touch . Leave to cool for 10 minutes in the pan , then turn out to finish cooling on a wire rack . For the icing , lightly beat 1 egg white until frothy and then mix in 200gm of icing sugar and 85 gm of desiccated coconut , adding 1 tbs of lemon juice to mix to a thick paste . Spread over the top of the cake , sprinkle with toasted coconut . Leave to set before slicing into bars .