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This dreamy summer bake is perfect for packing away into your picnic hamper. Combining zingy lemon, creamy coconut and tart blackcurrant, it's a gorgeous sweet treat that is sure to be a huge hit with kids and adults alike - and with it being cut into a total of 24 squares, there is plenty to go around! See method
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Tip: It is best to freeze the blackcurrants for 15 mins before using them as they will hold their shape better and won’t burst when you are stirring the mixture. The tray bake will keep for 2-3 days in an airtight tin.
Freezing and defrosting guidelines
Make the cake up to the end of step 4, cool completely and then wrap tightly in non-stick baking paper and foil and freeze for up to 1 month.
Defrost fully before drizzling with the lemon icing.
See more Fruity summer desserts
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