Lemon coconut slice

1 cup plain flour
1/3 cup shredded coconut
1/4 cup caster sugar
90g butter, chopped
finely grated rind of 2 lemons
filling
395g tin condensed milk
2 eggs lightly beaten
juice or 2 lemons
topping
2 eggs
1 cup caster sugar
2 tsp vanilla essence
2 1/2 cups shredded coconut

Oven @ 180c
Line 30x20cm baking pan
Sift flour
Add coconut and sugar
Add butter and rub in until crumbly
Add lemon rind, toss to combine
Press into tin
Cook 12-15 min, until golden brown, stand on wire rack

Put condensed milk in bowl
Add beaten eggs and juice, stir until well combined
Pour over base and spread evenly

Place eggs, sugar and vanilla in electric mixer until it increases in volume, becomes thick and pale yellow
Add coconut, stir until well combined
Spoon onto fillingand use 2 forks to spread evenly
Return to oven for 20-25 min, until golden brown and crisp

Stand on wire rack until cold

Base can be made a day in advance