Instructions
- Prepare the barbecue for indirect cooking over medium-low heat (170°C to 190°C - baking setting).
- In a Weber Ware frying pan, add the butter.
- Place the frying pan onto the barbecue, on a side burner or a stove top and melt the butter. Once just melted, pour the butter into a large mixing bowl. Use a piece of paper towel to spread the leftover butter residue around the pan to grease. Line the pan with a sheet of baking paper (this will help to lift the slice out once cooked).
- Add the sugar into the bowl with the butter and stir to combine. Add the eggs, one at a time, stirring well after each addition. Add the flour, lemon rind, lemon juice and 1 cup of the coconut. Stir to form a cake batter. Pour the Batter into the frying pan. Sprinkle the remaining 2 tablespoons of coconut over the cake.
- Bake the lemon slice over indirect medium-low heat, with the lid closed, for 30 to 40 minutes, or until a skewer inserted comes out clean.
- Bake the lemon slice over medium-low heat, with the lid closed, for 30 to 40 minutes, or until a skewer inserted comes out clean.
- Leave the cake to cool completely before slicing. Dust with icing sugar before serving.
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