Ingredients
Bread
Coconut bread, in-house bakery, sliced 2cm2 slices
Whipped Frosting
Cream cheese, room temp40 g
Icing sugar15 g
Cream, whipped soft peak30 ml
Vanilla extract2 drops
Lemon Syrup
Lemon juice, fresh30 ml
Sugar, caster30 g
Lemon zest, fine1 lemon
Garnish
Toasted coconut flakes5 g
Lemon zest, freshpinch
Method
1
Lemon syrup (batch): reduce lemon juice, sugar and zest over low heat 5 min until thickened. Cool, hold in squeeze bottle.
2
Whipped frosting (batch): beat cream cheese with sugar to smooth, fold in whipped cream and vanilla. Hold chilled — pipe within 4 hrs.
3
Warm bread in salamander 1–2 min until heated through, edges golden.
4
Plate two slices overlapping. Pipe a quenelle of frosting on the corner of the top slice.
5
Drizzle lemon syrup in a Z across both slices. Finish with toasted coconut, fresh zest.
6
Serve while bread is still warm to the touch.