Lemon & Coconut Slice – New & Improved

This new and improved no-bake Lemon & Coconut Slice recipe is absolutely perfect! A beautiful tangy base made with sweetened condensed milk and crushed biscuits then topped with a creamy lemon frosting… there’s a reason this is one of our most popular recipes!

Two pieces of lemon slice with coconut frosting.

No-Bake Slice Recipes

It’s no secret that I LOVE no-bake slice recipes… they’re quick, easy and always the first to go at parties and celebrations. Whether it’s a Malteser Slice, Mars Bar Slice, Chocolate Coconut Slice, Jelly Slice or this classic Lemon & Coconut Slice, you really can’t go wrong!

*Click here for more yummy no-bake slice recipes. 

Pieces of lemon slice on a copper plate.

Ingredients

*Scroll to the recipe card at the end of the post for quantities and method

For the slice: 

For the frosting: 

  • icing sugar
  • butter
  • lemon juice
  • desiccated coconut

 

How To Make Lemon & Coconut Slice

Step 1 – Crush the biscuits

Use a food processor, rolling pin or Thermomix to crush the biscuits into fine crumbs (a few larger chunks is fine). 

A bowl of Arnott's Marie biscuits.

Step 2 – Mix through the coconut and grated lemon rind

Coconut, cookie crumbs and lemon zest in a bowl.

Step 3 – Mix through the wet ingredients

Stir through the melted butter, sweetened condensed milk and lemon juice. 

Ingredients for lemon coconut slice.

Condensed milk, butter and cookie crumbs in a bowl.

Lemon slice biscuit mixture in a bowl.

Step 4 – Press firmly into tin and chill in the fridge

Biscuit mixture being pressed into a slice tin.
Step 5 – Prepare the frosting

Whisk together the room temperature butter, icing sugar and lemon juice until smooth and creamy. Spread over the slice and sprinkle with extra coconut. 

The ingredients for lemon frosting.

Lemon frosting being mixed in a bowl.

Lemon frosting being poured onto a lemon slice.

Coconut sprinkled over the top of lemon frosting.

Tips For The Perfect Lemon Frosting

Follow these simple tips for a beautiful and creamy lemon frosting:

  1. Use pure icing sugar (as compared to icing sugar mixture) as it will set the frosting firm when placed in the fridge
  2. Sift the icing sugar before using
  3. Use room temperature butter
  4. If your frosting is too thick to spread, add a small amount of extra lemon juice and mix again
  5. If your frosting is too runny, add some extra icing sugar
  6. Whisk the frosting until it’s smooth and creamy and no lumps of butter or icing sugar remain

Storing Lemon & Coconut Slice

This slice can be stored in an airtight container in the fridge for up to 1 week. It can also be frozen for up to 2 months. 

A half eaten piece of lemon slice with coconut and lemon frosting.

More Lemon Recipes

When lemons are in season, there’s no better time to do some baking! Here’s my Top 5 favourite recipes using lemons: 

  1. Lemon Baked Cheesecake
  2. Flourless Lemon Cake (gluten-free)
  3. Creamy Lemon Slice
  4. Lemon Coconut Loaf With Cream Cheese Frosting
  5. Lemon Delicious Pudding

FAQ

Can this slice be made ahead of time and frozen?

Yes! This slice will last for up to 7 days in an airtight container in the fridge. Alternatively, it can be frozen in an airtight container for up to 2 months and brought to room temperature before consuming. 

Can I use limes instead of lemons?

Yes, absolutely! Click here for the lime version of this recipe. 

What are some substitutes for Arnott’s Marie biscuits?

You can use any type of plain sweet cookies for the base (like graham crackers if you’re in the US, or digestive biscuits).  Simply crush until fine crumbs remain (a few chunks are fine!). 

VIDEO: HOW TO MAKE LEMON & COCONUT SLICE

 

For more easy slice recipes, check out our NO-BAKE BARS & SLICES EBOOK packed with 17 of our most popular recipes (available in both conventional and Thermomix versions) for just $10.00.

Get the eBook via instant download and then save to your computer, tablet, phone or iBooks. If you’d prefer a hard copy, all of our eBooks print to an easy-to-read A4 size.

Shop the conventional version here or the Thermomix version here

An ebook of Thermomix no-bake slices

WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. le.com/wp-content/uploads/2017/06/conventional-ebook-no-bake.jpg” alt=”” width=”1200″ height=”1200″>

This new and improved Lemon & Coconut Slice recipe is absolutely perfect! A beautiful tangy base topped with a creamy lemon frosting... it seriously doesn't get any better than this!

Lemon & Coconut Slice - New & Improved

This new and improved Lemon & Coconut Slice recipe is absolutely perfect! A beautiful tangy base topped with a creamy lemon frosting!
4.53 from 21 votes
Print Pin Rate
Course: sweets
Cuisine: Slices
Prep Time: 15 minutes
Chilling time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 20 serves
Calories: 252kcal

Ingredients

Lemon Slice Base

  • 80 g butter
  • 250 g (3/4 cup) condensed milk
  • 250 g biscuits plain sweet biscuits (like Arnotts Marie biscuits)
  • 90 g (1 cup) desiccated coconut
  • lemon juice from 1 lemon
  • lemon zest from 1 lemon

Lemon Frosting

  • 360 g icing sugar
  • 90 g butter softened to room temperature
  • 5 tbs lemon juice
  • 3 tbs desiccated coconut

Instructions

Conventional Method

  • 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.
  • Add melted butter, condensed milk and lemon juice to the biscuit mixture. Mix thoroughly until well combined.
  • Press into the prepared tin and 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.

Thermomix Method

  • 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 coconut and crush on Speed 7 for 5-10 seconds or until the biscuits resemble fine crumbs. Set the crumbs aside.
  • Place the butter into the TM bowl and melt on Speed 3, 60 degrees, 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 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.

Notes

RECIPE TIPS
Sweetened condensed milk: This recipe needs 250g (3/4 cup) of sweetened condensed milk (which is not quite the entire 395g tin). The exact amount of sweetened condensed milk you will need will be determined by the type of crushed biscuits/cookies you use. Start off by adding 250g and if your mixture is too dry, add a little more. The mixture should be quite moist and easily able to be pressed firmly into the prepared tin (but it shouldn't be runny). 
Types of biscuits/cookies to use: I use Arnott's Marie biscuits for this recipe (which are available in all Australian supermarkets). However, you can use any type of plain sweet cookies for the base (like graham crackers if you’re in the US, or digestive biscuits).  
Lemon Frosting: Use pure icing sugar (as compared to icing sugar mixture) as it will set the frosting firm when placed in the fridge. Sift the icing sugar before using. Use room temperature butter. If your frosting is too thick to spread, add a small amount of extra lemon juice and mix again. If your frosting is too runny, add some extra icing sugar. Whisk the frosting until it’s smooth and creamy and no lumps of butter or icing sugar remain. 
Storing: This slice can be made ahead of time and stored in an airtight container in the fridge for up to 7 days. Alternatively, it can be frozen for up to 2 months. 
Lime Version: This slice can also be made using limes. Click here for the recipe. 
 

Nutrition

Calories: 252kcal | Carbohydrates: 32g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 23mg | Sodium: 197mg | Potassium: 107mg | Fiber: 1g | Sugar: 25g | Vitamin A: 245IU | Vitamin C: 1.8mg | Calcium: 45mg | Iron: 0.6mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

142 thoughts on “Lemon & Coconut Slice – New & Improved”

  1. Laura says:

    5 stars
    Made these for a family buffet, they are delicious!!

    1. Lucy Mathieson says:

      Fantastic!!! Thank you so much!!

  2. Sheree says:

    5 stars
    I love this slice it’s my favorite!!!!
    However any recipes to use up the remainder condensed milk other than me just eating it from the jar! *drool*
    Cheers

    1. Lucy Mathieson says:

      Hehehe love it!!! What about these: https://bakeplaysmile.com/super-easy-super-delicious-rum-balls/

  3. Maddie says:

    5 stars
    Hi I was just wondering as I’m quite new to the thermo ( I usually make this delicious slice the conventional way) when you do the icing and you say “mix” does this mean I should use the reverse function or should I put the butterfly in?

    1. Lucy Mathieson says:

      Hi Maddie, no you don’t need the butterfly or reverse – you simply turn the dial to Speed 4. xx

Leave a Reply

Your email address will not be published. Required fields are marked *