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!
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, Licorice Allsort Slice (help - it's addictive!) Jelly Slice or this classic Lemon Coconut Slice, you really can't go wrong!
Why You're Going To Love This Recipe
This is by far one of my most popular slice recipes... everyone LOVES it!
Here's why it's hands-down the BEST lemon slice recipe you'll ever make:
- no-bake - I love the simplicity and easy of no-bake slices. Not only do they taste amazing, they're quick and easy to whip up!
- perfect flavour combination - sweet, creamy and tangy flavours combine in this delicious slice.
- lunch box friendly - my little one just loves it when I make this slice for his lunch box (check out my tips below for making a firmer frosting that's perfect for lunch boxes).
- freezer friendly - make a big batch and freeze any leftovers. Allow to defrost before consuming.
- perfect for bake sales - I can guarantee you that this slice will be the first to disappear at your local fundraisers, events, parties and fetes!
What You Need
Just 6 basic ingredients is all you need to make this classic no-bake lemon coconut slice.
For The Slice:
- butter - you can use either salted or unsalted butter in this recipe
- sweetened condensed milk - choose full fat sweetened condensed milk (not light or skim versions as they don't set as firmly)
- plain sweet biscuits - like Arnott’s Marie biscuits in Australia, graham crackers in the US, or digestive biscuits
- desiccated coconut - use fine dried desiccated coconut in this recipe
- lemon juice
- lemon zest - finely grate the yellow part of the lemon rind
For The Frosting:
- icing sugar - choose pure icing sugar for a firmer frosting. Icing sugar mixture will result in a softer icing. I prefer to use pure icing sugar as the firmer frosting is more suitable for lunch boxes.
- butter - you can use either salted or unsalted butter in this recipe
- lemon juice
- desiccated coconut - for sprinkling over the top
Step By Step Instructions
Just 15 minutes prep time and a few simple steps is all that's needed to make this yummy lemon coconut slice!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Crush The Biscuits
Use a food processor, a rolling pin or your Thermomix to crush the biscuits into fine crumbs (a few larger chunks is fine too).
Step 2 - Mix
Mix through the coconut and lemon zest until combined.
Step 3 - Add The Wet Ingredients
Stir through the melted butter, sweetened condensed milk and lemon juice.
Mix until combined.
Step 4 - Press Into Tin
Use the back of a spoon to spread out the slice evenly and press the mixture very firmly into the tin.
Place in the fridge to chill while you prepare the frosting.
Step 5 - Make The Frosting
Whisk together the room temperature butter, icing sugar and lemon juice until smooth and creamy.
Spread evenly over the slice making sure it is completely covered in a layer of icing.
Sprinkle the extra coconut over the top and chill in the fridge. That's it!
Tips For Making The Perfect Lemon Frosting
Follow these simple tips for a beautiful and creamy lemon frosting:
- Use pure icing sugar (as compared to icing sugar mixture) as it will set the frosting firm when placed in the fridge. This is especially important when sending the slice in school lunch boxes
- Sift the icing sugar before using to remove any lumps (pure icing sugar tends to have more lumps than the softer icing sugar mixture so don't miss this step!)
- 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 soft, add some extra icing sugar
- Whisk the frosting until it's smooth and creamy and no lumps of butter or icing sugar remain
FAQ
Yes, absolutely! Click here for the lime version of this recipe.
You can use any type of plain sweet biscuits for the base (like graham crackers in the US, or digestive biscuits). Simply crush until fine crumbs remain (a few chunks are fine!)
I prefer a firm frosting on my lemon coconut slice and so I use pure icing sugar instead of icing sugar mixture. Once I've mixed it together, I add a little extra pure icing sugar if I think it's not thick enough. It should be quite difficult to stir and spread at this stage. Use a hot knife to spread the frosting over the base.
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.
Related Recipes
When lemons are in season, there's no better time to do some baking!
Here's my Top 6 favourite recipes using lemons:
- Lemon Baked Cheesecake - this is the ultimate dessert cake! Big, creamy, luscious and fabulous!!!
- Flourless Lemon Cake (gluten-free) - you don't need to be gluten-free to fall in love with this cake!
- Lemon Coconut Loaf With Cream Cheese Frosting - another great lunch box recipe. So quick and easy to whip up!
- Lemon Delicious Pudding - a classic winter dessert that never disappoints. Serve with ice-cream or cream for a decadent finish.
- Lemon Meringue Pie - an absolute classic dessert that looks like such a showstopper (but it actually really simple to make!)
- No-Bake Lemon Cheesecake - this no-bake cheesecake simply screams summer, sun and weekend BBQS! Dress it up with fresh berries. I absolutely LOVE this recipe!
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Lemon & Coconut Slice - New & Improved
Ingredients
Lemon Slice Base
- 80 g butter
- 250 g (¾ cup) sweetened condensed milk
- 250 g plain sweet biscuits (like Arnotts Marie biscuits)
- 90 g (1 cup) desiccated coconut
- lemon juice and zest from 1 lemon
Lemon Frosting
- 360 g (3 cups) pure icing sugar
- 90 g butter softened to room temperature
- 75 ml (5 tbs) extra lemon juice
- 20 g (3 tbs) desiccated coconut
Instructions
Conventional Method
- Grease and line a 22cm x 32cm rectangular slice tin with baking paper.
- Crush biscuits and place crumbs into a bowl.
- Add desiccated coconut and grated lemon rind. Mix to combine.
- Add melted butter, condensed milk and the juice from 1 lemon 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 extra 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 firm completely.
- Cut into pieces once slice has firmed.
- 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.
- Place the biscuits, coconut and lemon zest into the Thermomix bowl and crush for 5-10 seconds, Speed 7 or until the biscuits resemble medium-fine crumbs. Set the crumbs aside.
- Place the butter into the Thermomix bowl and melt for 2 minutes, Speed 3, 60 degrees.
- Add the sweetened condensed milk and extra lemon juice and mix for 5 seconds, Speed 3 until well combined.
- Add the crumbed biscuit mixture to the Thermomix bowl. Mix all ingredients together for 5 seconds, Speed 4. (You may need to scrape down the sides with a spatula and mix again for an extra 10 seconds, Speed 4).
- Firmly press the mixture into the prepared tin and place into the fridge.
- Place the icing sugar, butter and extra lemon juice into the Thermomix bowl and mix for 20 seconds, Speed 4. Scrape down the sides of the bowl with a spatula. Mix for an extra 30 seconds on Speed 4. If the frosting is too thick to spread, add a little more lemon juice and mix again.
- Spread the frosting over the slice, sprinkle with the extra coconut and place back into the fridge to firm completely.
- Cut into pieces once slice has firmed.
- Store in an airtight container in the fridge for up to 1 week.
Maxine
Easy and quick to make ,tasted great just like in the cafe
Lucy
Fantastic!
Ned
Please. It's ICING, not frosting.
Lucy
Thank you for your feedback Ned.
Ned Sucks
Get a life Ned
Liz
My family love this…. So much better than others!
Lucy
Thank you so much Liz!!
Fiona Macdonald
Hiya, I was wanting to freeze this, do you do this with the frosting on it already or best without?
Lucy
You can absolutely freeze it with the frosting on!