This new and improved Lemon & Coconut Slice recipe is absolutely perfect! Beautiful tangy base topped with a creamy lemon frosting!
I’ve learnt a very serious and valuable lesson recently, and that is to never ever put the words ‘The Best Ever’ in a recipe title? Why, well because at some stage you are guaranteed to find a way to make that recipe even better, and then what do you do??? You’re totally stuck! And that’s exactly what’s happened to me and my ‘Best Ever Lemon Coconut Slice’ recipe!!
For years I had used the same lemon coconut slice recipe and loved it – it really was perfect. But then I got a Thermomix and so the recipe needed to be updated to include Thermomix instructions too. And my original ‘best ever’ lemon & coconut slice recipe used the yummiest lemon glaze – the only problem was that it would set so quickly you had to work really fast! And so I started experimenting with a more ‘frosting-like’ icing, which is just as yummy but way easier to spread. So the problem I now have is what on earth to call this slice. ‘The Bestest Lemon & Coconut Slice’ doesn’t sound that great, and neither does ‘The Bestest Best Lemon & Coconut Slice’. Urgh – see I really have learnt my lesson when naming recipes.
Anyway, regardless of what it’s called, this lemon & coconut slice recipe tastes just as amazing as the original, if not better. There are now Thermomix instructions, as well as of course, the conventional instructions too. And that frosting… OMG you’ll love it. It’s so lovely and creamy and is super easy to spread. Because this slice is no-bake, you can have it whipped up in no time at all (which means eating it sooner too!).
So here’s my new and improved lemon & coconut slice recipe. I hope you love it! Have you ever thought you had the ‘best recipe ever’ and then you made it a little differently and liked it even more!? It’s frustrating, right?? (in a yummy-frustrating kinda way!). xx
Lemon & Coconut Slice - New & Improved
- 80 g of butter
- 250 g of condensed milk about 3/4 cup
- 250 g of plain sweet biscuits like Marie biscuits
- 1 cup of desiccated coconut
- Juice from 1 lemon
- Grated lemon zest from one lemon
- Lemon Frosting:
- 240 g icing sugar
- 60 g butter softened to room temperature
- 3 tbs lemon juice
- 2 tbs desiccated coconut
Grease and line a 22cm X 32cm rectangular slice tin with baking paper.
Crush biscuits and place into a bowl.
Add coconut and grated lemon rind.
Mix to combine.
Melt butter in the microwave (or on the stovetop) on medium heat until completely melted.
Add melted butter, condensed milk and lemon juice to the biscuit mixture.
Mix thoroughly until well combined.
Press into the prepared tin.
Place into the fridge.
In a bowl, whisk the icing sugar, room temperature butter and lemon juice in a bowl until creamy and 'frosting-like' - if the frosting is too thick to spread, add a little more lemon juice.
Spread the frosting over the slice, sprinkle with the extra coconut and place back into the fridge to set completely.
Cut into slices.
Store in an airtight container in the fridge for up to 1 week.
Lemon & Coconut Slice Thermomix Instructions:
- Grease and line a 22cm X 32cm rectangular slice tin with baking paper.
- Cut the lemon rind off a lemon with a sharp knife (try to cut the yellow skin without too much of the white).
- Place the lemon rind into the TM bowl and chop finely on Speed 8 for 50 seconds or until it has a finely grated feel (you will need to scrape down the sides of the bowl a few times).
- Add the biscuits and crush on Speed 7 for 5-10 seconds or until the biscuits resemble fine crumbs.
- Set the biscuits and lemon rind aside.
- Place the butter into the TM bowl and melt on Speed 3, 60 degrees for 2 minutes (you may need to scrape the sides of the bowl down with a spatula after 1 minute).
- Add the condensed milk.
- Place the lid and MC onto the top of the TM.
- Cut the lemon in half and squeeze on top of the lid (the juice will drip into the bowl, while the MC will stop any pips from getting in.
- Mix on Speed 3 for 5 seconds until well combined.
- Add the dry biscuit mixture and the coconut to the TM bowl.
- Mix all ingredients together on Speed 4 for 5 seconds.
- Scrape down the sides with a spatula and mix again on Speed 4 for an extra 10 seconds.
- Firmly press the mixture into the prepared tin and place into the fridge.
- Place the icing sugar, butter and lemon juice into the TM bowl and mix on Speed 4 for 20 seconds.
- Scrape down the sides of the bowl with a spatula.
- Mix on Speed 4 for an extra 30 seconds.
- Spread the frosting over the slice, sprinkle with the extra coconut and place back into the fridge to set completely.
- Cut into slices.
- Store in an airtight container in the fridge for up to 1 week.