Ingredients
340g packet vanilla cake mix
1 cup desiccated coconut, plus extra 2 Tbsp
125g unsalted butter, melted, cooled
3 lemons, 1 finely zested and 2 juiced (you’ll need 2/3 cup)
395g can sweetened condensed milk
Method
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Grease an 18 x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 5cm above pan edges. Preheat oven to 160°C fan-forced (180°C conventional).
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Put cake mix in a large bowl. Add coconut, butter and zest. Stir until well combined. Press evenly over base of prepared pan. Bake for 10 minutes, or until light golden. Remove. Cool for 10 minutes.
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Stir juice into condensed milk in a bowl. Spread over base. Sprinkle with extra coconut.
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Bake for 15 minutes, or until filling is set and lightly browned on edges. Cool, then refrigerate for about 3 hours, or until cold.
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Using baking paper, lift slice from pan. Cut into rectangles. Serve.
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