Kaylah Cooks #1: Lemon and Coconut Slice

When I finished school I wrote a list of goals that I wanted to achieve now that I did not have study tying me down. One of those goals was to bake multiple times per week. Baking is something I missed a lot while I was studying; I found it to be very therapeutic and thoroughly enjoyable. So this week, instead of making the usual array of cakes such as chocolate and butter as well as cupcakes, I decided to do something different. I baked a lemon and coconut slice, which was a HUGE hit. I've been demanded by my siblings to make it again as soon as possible. So, with this, I decided to share the recipe with you!

You will need:

Base:

•  125g unsalted butter, melted, cooled
•   3/4 cup caster sugar
•  1/2 cups self-raising flour, sifted
•  1 egg, lightly beaten

Lemon Curd Filling:

·         1/3 cup cornflour

·         1/2 cup water

·         1 cup fresh lemon juice

·         1 cup caster sugar

·         60g butter, coarsely chopped

·         3 egg yolks

Coconut topping: 

·         3 egg whites, lightly beaten

·         3/4 cup caster sugar

·         1 1/2 cups desiccated coconut

You will need to begin by preheating your oven to 170°C fan-forced and grease a slice pan, lining it with baking paper.

Following this, place butter, sugar, flour and egg into a bowl. Stir to combine. Press into prepared pan. Bake for 15-17 minutes or until light golden.

Whilst the slice is baking you can start on the lemon curd.  Combine cornflour, water, lemon juice and sugar into a saucepan. Whisk for 4 minutes or until the mixture thickens and has a smooth, shiny consistency. Remove from heat, whisking in the butter and egg yolks. Make sure you cool mixture before placing it on the slice. You can also use bought lemon curd from the supermarket.

To make the coconut topping place the egg whites in a bowl and whisk until mixture is white, thick and forms peaks. Fold in sugar and coconut until glossy.

Once the slice base and curd is cooled, spread the lemon curd over the slice base. Sprinkle with coconut topping. Bake for 15 minutes or until the coconut mixture is golden brown. Cut the slice into squares, ready to serve!

                                     

This week I caught the train to City Hall, I hadn't been to city hall since I moved here and I decided to check it out. Right beside the MRT is the beautiful St Andrews Cathedral. I spotted the white, gothic styled steeples and made my way inside the cathedral. The stained glass windows were a spectacle within the church; sending streams of colours through the church as the sun shone through. As I walked up and down the sides of the church, I was invited to come on a free tour. I took up this spontaneous invitation. It was then that I learnt the mind blowing amounts of history that was encompassed in this Cathedral.

The present site chosen for the church was by Sir Stamford Raffles in 1823. In 1838 the church was consecrated, although was struck twice by lightening, therefore declaring it unsafe and closed in 1852. Soon following this it began re- construction and the present building was consecrated in 1862 by Bishop of Calcutta. In 1942 the Battle of Singapore took place, when the Empire of Japan invaded, during this time St Andrews was used as an emergency hospital.  The church was soon after completed and two years ago they celebrated the 150^th anniversary of its consecration. 

Following the visit to the church, I wandered around the City Hall area to see what other hidden gems were located nearby. The famous Raffles Hotel was just outside and you could even see the Singapore Flyer, unfolding into marina Bay. There was also Raffles City Shopping Centre which was filled with a tempting assortment of stores. Along Beach Road just outside the shopping centre was the War Memorial park. It is a memorial to the civilians who died in Singapore during World War II. The memorial stood tall and strong, dedicated to remembering the civilians who perished during the Japanese occupation of Singapore.