Grease and line a rectangular 18cm x 28cm baking tray with baking paper and set aside.
Peel the zest (yellow skin) off the lemon and place into the Thermomix bowl. Grate for 10 seconds, Speed 8. Scrape down the sides of the bowl. Repeat until finely grated.
Add the biscuits and crush on Speed 8, 5 seconds. Scrape down the sides of the bowl and mix for a further 5 seconds or until fine crumbs remain. Set aside in a seperate bowl. Place the butter into the empty Thermomix bowl and melt for 3 minutes, 60 degrees, Speed 3.
Add the sweetened condensed milk, coconut and lemon juice into the Thermomix bowl and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 10 seconds, Speed 4 or until combined.
Add the crushed biscuits/lemon rind back into the Thermomix bowl and mix for 10 seconds, Speed 6. TIP: Use the spatula to help mix. Scrape down the sides of the bowl halfway through mixing. Firmly press the mixture into the prepared tin and place into the fridge.
Place the icing sugar, butter and lemon juice into the Thermomix bowl and mix for 20 seconds, Speed 4. Scrape down the sides of the bowl with the spatula. Mix for an extra 30 seconds on Speed 4. TIP: If the frosting is too thick to spread, add a little more lemon juice and mix again. If the frosting is too runny, add a little more icing sugar and mix again. Spread the frosting over the slice, sprinkle with the extra coconut and place back into the fridge to firm completely (approximately 4 hours - or overnight for best results).
Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.