Lemon Coconut Slice

Base:

• 2 x 250g packet of Milk Arrowroot biscuits, crushed
• 2 cup coconut
• 2 grated lemon rinds
• 250g butter (more if base is too crumbly)
• 1 can (400ml) condensed milk

Combine biscuit crumbs, coconut and lemon rind in a large bowl. Melt butter in small saucepan, add condensed milk, stir over a low heat until combined. Pour over crumb mixture. Mix well. Press firmly into two foil lined 18cm x 28cm slice tins. Refrigerate.

Icing:

• 6 cups of sifted icing sugar
• 60g butter
• 12 tablespoons lemon juice (more if needed)

Combine all ingredients, stir/beat until smooth. Spread over chilled base. If desired, sprinkle with more coconut. Allow to set in fridge. Lift off tin using foil as handle. Cut into fingers.