For more recipes like this, check out our most irresistible lemon cake recipes, including lemon syrup cake, lemon drizzle cake, angel food cake and more.
Ingredients
Icing
Method
1.Spray a 32 x 18 x 3cm Swiss roll tin with non-stick spray; line with baking paper.
2.Use a processor to crush biscuits to fine crumbs, or place in a plastic bag and bash with a rolling pin. Mix in coconut, zest and juice; stir or pulse to combine.
3.Melt butter and add the condensed milk, then stir into biscuit mixture till thoroughly mixed. Press into the prepared pan. Cover with another piece of non-stick baking paper and use a can from your pantry to smooth and compact the mixture. Place in the freezer for 20 minutes to firm. Make the icing (see below).
4.Pour on the icing and spread with a spatula. Place in the fridge to set.
Icing
5.Place icing sugar in a bowl, add lemon juice to taste and just enough water to make a spreadable consistency.
If you want a softer icing, add more liquid. For a firm, sliceable finish that will withstand the lunchbox, use as little liquid as possible and chill in the fridge.
Note
