Lemon Coconut Slice

• 1/2 cup sweetened condensed milk
• 100g butter
• 200g Granita biscuits
• 1 cup desiccated coconut
• 1 lemon, rind finely grated
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• Lemon icing

  • 2 cups icing sugar mixture
  • 40g butter, softened
  • 2 lemons, juiced
   
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• Grease and line a 3cm-deep, 15.5cm x 25cm (base) slab pan (see note). Place condensed milk and butter in a small saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until butter melts.
• Place biscuits in a food processor and process to fine crumbs. Combine crumbs, coconut and 2 teaspoons lemon rind in a bowl. Add hot butter mixture. Stir until well combined.
• Press biscuit mixture into prepared pan. Refrigerate for 1 1/2 hours or until firm.
• Make lemon icing: Place icing sugar mixture, butter and 2 1/2 tablespoons lemon juice in a bowl. Beat with a wooden spoon until smooth. Spread icing over slice. Refrigerate for a further 30 minutes or until icing has set. Cut into pieces. Serve