Siúcra and Catherine Fulvio’s lemon coconut strawberry squares

Enjoy this delightful summer treat

Enjoy this delightful summer treat

Siúcra and Catherine Fulvio’s recipe for lemon coconut strawberry squares are bursting with flavour including subtle hints of lemon and fresh strawberries. Drizzled with a lemon glaze and topped with shredded coconut, these squares are the perfect treat for every summer afternoon tea.

Ingredients (makes 18 )

200g strawberries, hulled and sliced

For the squares

200g softened butter

200g Siucra light brown sugar

1 lemon, zest only

2 eggs

4 tablespoons desiccated coconut

300g self-raising flour

1 teaspoons vanilla extract

80ml milk

For the top

200g strawberries, hulled and sliced

2 lemons, zest only

100g granulated sugar

For the drizzle

100g Siucra icing sugar

2 to 3 tbsp lemon juice

Toasted coconut flakes, to decorate

Method

To prepare the cake

Preheat the oven to 180°C/fan 160°C/gas 4. Line 18cm x 32cm rectangle tin with baking parchment.

Arrange the strawberry slices on the base of the baking paper.

Cream together the butter and Siúcra light brown sugar together until light and fluffy.

Add the lemon zest and eggs and whisk after each addition.

Fold in the desiccated coconut, flour and vanilla extract.

Add enough milk to form a soft cake batter.

Spread the cake batter over the strawberries in the baking tin.

Arrange the strawberry halves on top. Sprinkle over the lemon zest and sugar over the top and bake for about 25 to 30 minutes until cooked or when a skewer is inserted and it comes out clean.

Leave on a cooling rack to set before taking it out the tin.

To prepare the drizzle icing

Place the Siúcra Icing Sugar into a bowl and add just enough lemon juice to make a paste.

Cut into squares.

Drizzle the icing over and sprinkle over the coconut flakes

Brew a tea, relax and enjoy!

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