A classic lemon and coconut slice caters to all tastes and preferences. This quick and easy no-bake slice is full of crispy pieces of biscuits, desiccated coconut and packs of punch of zesty lemon flavour.
Topped with a rich lemon icing, these flavourful squares are surprisingly addictive! This slice is perfect for a last minute dessert or just for when you need a sweet treat ASAP.
How To Make Lemon Coconut Slice
Place the plain sweet biscuits in a closed bag and crush using a heavy rolling pin. You can also use a food processor!
It should be about half crumbs and half small pieces. This gives the finished slice a better texture.
Stir the crush biscuits together with the condensed milk, melted butter, coconut and lemon zest.
Press the mixture into a lined square tin.
Make the icing by combining the melted butter and lemon juice in a medium bowl. Sift over icing sugar.
Beat together until pale, fluffy and well combined. I use a flat bladed knife. You can also use an electric mixer or a handheld electric mixer.
Spread the icing over the slice and top generously with desiccated coconut.
Refrigerate for 1 hour or until set firm. Remove, slice, and enjoy!
For the Base
- 250 g (9 oz) plain sweet biscuits, roughly chopped (I use Milk Arrowroot or Marie/Maria biscuits)
- 1 cup (300 g / 10.5 oz) sweetened condensed milk
- 125 g (4.5 oz / ½ cup) unsalted butter, melted
- 1 cup desiccated coconut
- 1 lemon, zested
For the Lemon Icing
- 30 g (1 oz / 1 tbsp) unsalted butter, melted
- 2 tbsp lemon juice
- 1 ½ cups icing sugar / confectioners sugar
- ¼ cup desiccated coconut
For the Base
- Grease and line a 20 cm (8 inch) square cake tin with baking paper, ensuring there's at least 3 cm (1 inch) overhang for easy removal of the slice.
- Lightly crush the biscuits either using a rolling pin or food processor. There should still be some reasonably large chunks of biscuit to give the slice a better texture.
- In a large mixing bowl, stir together crushed biscuits, condensed milk, melted butter, coconut, and lemon zest. Mix until well combined. Spoon into the prepared tin. Press down firmly and evenly. Refrigerate the slice while you make the icing.
For the Lemon Icing
- In a medium mixing bowl, stir together the melted butter and lemon juice. Sift over icing sugar. Using a flat bladed knife (or handheld electric mixer), beat until well combined.
- Spread the icing over the slice. Sprinkle generously with desiccated coconut. Return the slice to the refrigerator for 1 hour or until firm and set. Remove the slice carefully from the tin and slice into 16 even squares. Enjoy!
- You can keep the slice un-refrigerated in an airtight container for up to 7 days.
Substitutions & Tips
- How to crush the biscuits using a food processor: place the biscuits in the bowl of the food processor. Pulse on medium-high speed for 10-20 seconds, checking to see how crushed the biscuits are in between pulses. The biscuits should be about half crumbs and half chunks.
- How to crush the biscuits using a rolling pin: place the biscuits in a large zip-loc bag or freezer bag. Spread them out so they are in a flat layer. Crush with the long edge of the rolling pin, turning the bag over occasionally. If your bag gets a hole in it, you may need to double up with a second bag. The biscuits should be about half crumbs and half chunks.
- Leftover sweetened condensed milk: don't throw away any leftover sweetened condensed milk! Pour into an airtight container and refrigerate for up to 1 week. I like using leftover condensed milk for Vietnamese Iced Coffee or for making fudge.
Nutrition Information:Serving Size: 1/16th of Slice
Amount Per Serving: Calories: 294Total Fat: 15.8gSaturated Fat: 11.1gTrans Fat: 0gUnsaturated Fat: 0.5gCholesterol: 0mgSodium: 107.4mgCarbohydrates: 34.7gFiber: 10.6gSugar: 25.6gProtein: 2.7g