Melted Butter to Grease

150g White Chocolate , coarsely chopped.

100g butter, chopped

2 eggs

1 teaspoon vanilla essence

Juice of 2 lemons

190g (1& 1/4 cups) plain flour

1/2 cup coconut

155g (3/4 cup) caster sugar

1 tsp  baking powder

1/4 tsp salt

Finely grated zest of 2 lemons

Icing sugar to dust.

Instructions

1. Preheat oven to 160C
2. Brush a 16 x 26 cm square tin with melted butter and line with non-stick baking paper, allowing the sides to overhang.
3. Pop the chocolate and butter in a large heatproof bowl over a saucepan half filled with simmering water (make sure the bowl doesn’t touch the water).
4. Use a spoon to sit until the chocolate melts and mixture is smooth.
5. Leave to cool for a few minutes.
6. Whisk the eggs, vanilla essence and lemon juice together in a bowl or jug.
7. Stir the egg mixture into the chocolate mixture until well combined.
8. Sift the flour  and baking powder into a bowl.
9. Add the salt , sugar, coconut and lemon zest.
10. Add the chocolate mixture and stir until combined.
11. Pour into the tin.
12. Bake for 35 minutes or until crumbs cling to  a skewer inserted into the centre (do not overcook!).
13. Set aside in the pan for 6 hours or overnight.
14. Dust with Icing sugar.