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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!
5 from 25 votes
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Course: sweets
Cuisine: Slices
Keyword: Lemon & Coconut Slice
Prep Time: 15 minutes
Chilling time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 20 serves
Calories: 252kcal

Equipment

  • Food processor, rolling pin or Thermomix

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 and zest from 1 lemon

Lemon Frosting

  • 360 g icing sugar
  • 90 g butter softened to room temperature
  • 5 tbs extra 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 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 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.
  • Place the biscuits, coconut and lemon zest into the Thermomix bowl 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 Thermomix bowl and melt on Speed 3, 60 degrees, 2 minutes (you may need to scrape down the sides of the bowl down with a spatula after 1 minute).
  • Add the sweetened condensed milk and extra lemon juice and mix on Speed 3 for 5 seconds until well combined.
  • Add the reserved dry biscuit mixture to the Thermomix bowl. Mix all ingredients together on Speed 4, 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 extra lemon juice into the Thermomix bowl and mix on Speed 4, 20 seconds. Scrape down the sides of the bowl with a spatula. Mix on Speed 4 for an extra 30 seconds. 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 set completely. 
  • Cut into slices.
  • Store in an airtight container in the fridge for up to 1 week.

Video

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