Lemon coconut slice

1. Preheat oven to 180oC. Line the base and two long sides of a 30cm x 20cm rectangular tin with baking paper.
Sift the flour into a large mixing bowl add the coconut and sugar. Add the butter and rub in with your fingertips until the mixture is crumbly. Add the lemon rind and toss to combine. Press the mixture into prepared tin. Cook for 12-15 minutes or until golden brown. Remove from the oven; stand on a wire rack.
Put the condensed milk in a medium bowl, add the beaten eggs and juice and stir until well combined. Pour the milk mixture over the base and spread out evenly.
Place the eggs, sugar and vanilla essence into the small bowl of an electric mixer and beat until the mixture increases in volume and becomes thick and pale yellow. Add the coconut and mix until well combined. Spoon mixture onto the milk mixture and spread out evenly, using two forks.
Return slice to the oven and cook for a further 20-25 minutes or until golden brown and crisp. Remove from the oven and stand on a wire rack until cold. Cut into squares to serve.
NOTES: The coconut base can be made the day before topping with the lemon filling and coconut topping. The lemon coconut slice will keep for up to two days. Store covered in a cool dry place.