Ingredients
Scale
- 1 cup unsweetened shredded coconut
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×9 inch baking dish.
- Cream together the softened butter and sugar; add eggs, lemon juice, lemon zest, and vanilla extract, and mix until combined.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients to wet, stirring until just combined.
- Fold in the shredded coconut.
- Pour the batter into the prepared dish and bake for 25-30 minutes.
- Let cool for 10 minutes, cut into squares, and serve.
Notes
- Can be served warm or at room temperature.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian