Method

• 1.
  Preheat oven to 190°C/170°C fan-forced. Line a baking tray with baking paper or silicone baking mats, and line a 20cm square cake pan with baking paper.
• 2.
  Start by making the lemon coconut shortbread. Using a stand mixer fitted with the paddle attachment, mix the butter, caster sugar, egg yolk and a pinch of salt flakes until smooth. You don’t need to aerate this mixture, just get it nicely combined. Add the lemon zest, lemon juice, flour and coconut and mix until just combined. Best part about this shortbread? No rolling out or cutting out shapes! Just press the dough flat onto the baking tray and bake for 25-30 minutes, until golden brown. Allow the shortbread to cool on tray.
• 3.
  Crush shortbread with your hands. I like to keep a few larger pieces in there for texture, but you can also use a food processor to blitz to crumb consistency.
• 4.
  Transfer 250g of the shortbread crumbs to a bowl and add the condensed milk, melted butter and coconut. Mix to combine, then press mixture into the cake pan in an even layer. Place in the fridge while you prepare the icing.
• 5.
  For the icing, combine all ingredients in a bowl and whisk until completely smooth. The icing should be thick and spreadable. Spread the icing over the shortbread base and return to the fridge to set completely - overnight is best, but 1-2 hours should also do the job.
• 6.
  Cut the chilled slab into 3 x 9cm bars.