Speaking of this family coronation slice recipe, Peter said: "I have to credit my mum and gran for this recipe.
"My gran initially adapted this recipe from the High Kirk Cookbook and would bake it as a teatime treat for my mum when she was little.
"My mum then took on the recipe and found great success baking coronation slice for church coffee mornings and even professionally in the BHS staff canteen.
"After being treated to this sweet coconuty biscuity bake myself since a very young age, the recipe has been passed onto me, and now I get to share it with you.
"It’s an all time favourite in our house, and I hope this will be the same in your home."
Preheat the oven to 180°C fan/190°C conventional/ gas mark 5.
Line a Swiss roll tin or roasting tin about 30cm x 20cm with baking paper.
Roughly crush the cornflakes into smaller flakes and mix with the flour, coconut and sugar in a large bowl.
Melt the butter in a pan and pour onto the dry ingredients in the bowl. Mix until evenly coated.
Tightly pack the mixture into the lined tin using the back of a spoon. Bake in the oven for about 15 minutes; it should be lightly golden.
While the base is in the oven, mix the icing sugar with the water until you create a smooth fluid, but not overly runny, consistency.
Use the icing to cover the cornflake-y base when it is still warm out of the oven and liberally sprinkle desiccated coconut over the top.
Leave for a couple of hours to cool and for the icing to set. Then remove from the tin and cut into about 24 pieces.