Tropical lime and coconut slice
Makes: 20 pieces
Prep time: 20 minsTotal time: 
Photograph by Laura Edwards / Styling by Mary Norden
Tropical lime and coconut slice
Recipe by Linda Tubby
Makes: 20 pieces
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
237Kcal
Fat
12gr
Saturates
7gr
Carbs
29gr
Sugars
20gr
Fibre
1gr
Protein
4gr
Salt
0.3gr
Linda Tubby
A food writer and stylist for numerous food publications, Linda is also an established author with a plethora of cookbooks to her name, on everything from barbecues to ice cream.
Linda Tubby
A food writer and stylist for numerous food publications, Linda is also an established author with a plethora of cookbooks to her name, on everything from barbecues to ice cream.
Ingredients
- 250g digestive biscuits
- 100g desiccated coconut
- 100g butter, melted
- 7 limes
- 5 medium eggs
- 1 egg yolk
- 350g caster sugar
- 100g plain flour
- a dusting of sifted icing sugar, to serve
Step by step
Get ahead
Make up to a day ahead, store in an airtight container and keep in the fridge.
- Preheat the oven to 180°C, fan 160°C, gas 4. Line a 3cm-deep 20 x 30cm tin with baking paper. Break the biscuits into a food processor and pulse to fine crumbs. Add the desiccated coconut and pulse again. Pour in the melted butter and the zest of 4 of the limes, then pulse until the mixture forms clumps. Press the mixture into the prepared tin and bake for 10 minutes. Leave to cool completely.
- Lower the oven temperature to 160°C, fan 140°C, gas 3. Put the eggs and yolk, sugar and flour in a bowl and whisk until smooth. Juice all 7 of the limes until you have 200ml juice – gradually whisk this juice into the mixture until combined and smooth. Sieve the mixture on to the cold biscuit base.
- Bake for 20-25 minutes until just cooked with a hint of wobble in the centre. Cool and chill until firm. Dust with icing sugar and cut into squares to serve.
