Ingredients

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 salt

finely grated zest of 2 lemmons

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 over a saucepan half-filled with simmering water ( make sure the bowl doesn’t touch the water).
4. Use a spoon to stir  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 in to the Chocolate mixture until well combined.
8. Sift the flour and baking powder into a bowl. Add the sugar, salt, coconut and lemon  zest.
9. Add the chocolate mixture and stir to well combined.
10. Pour  into the tin.
11. Bake for 35 minutes or until crumbs cling to a skewer inserted into the centre. ( Do not overcook!).
12. Set aside in the tin for 6 hours , or overnight to cool.
13. Dust with icing sugar.