Lemon Coconut Slice

pieces of lemon slice arranged on a white plate.

5 from 19 votes

Easy lemon coconut slice, no baking required! Made with crushed biscuits, sweetened condensed milk, fresh lemons and coconut and topped with a layer of creamy lemon icing, it makes the perfect sweet treat when you don’t want to turn on the oven.

Prep Time5

Cook Time0

Setting Time3

Total Time3 5

Course: Dessert, Snack

Cuisine: Australian

Servings:

Calories: 362kcal

Author: Andrea Geddes

Ingredients

For the slice

400 grams Arnott's Marie biscuits or any other plain, sweet biscuit (Arrowroot, Digestives, Graham Crackers).
1 ½ cups desiccated coconut
zest of 2 lemons
90 grams butter melted
395 grams sweetened condensed milk 1 x 395 g can
4-5 tablespoons lemon juice

For the lemon icing

4 cups icing sugar sifted
6-8 tablespoons lemon juice or more, if needed
20 grams butter melted
zest of one lemon

Optional

additional coconut and lemon zest, to top

Instructions

For the slice

Prepare an 18 cm x 26 cm (or similar) slice tin (with sides at least 3 cm high) by lining it with a layer of baking/parchment paper. Leave the edges of the paper overhanging from the sides to easily remove the slice when it is set.
Place the biscuits into a food processor and blend until the mixture resembles fine crumbs, but still with some chunks for texture.
**If you don't have a food processor, place the biscuits in a large bowl or sealable bag and crush them with the end of a rolling pin. Leaving some small chunks is ok and leaves texture.
Add the crushed biscuits to a bowl with the coconut and lemon zest.
Add the melted butter, condensed milk and juice.
Stir until the mixture is completely combined and sticking together.
Place the biscuit mixture into the prepared tin and use a metal spoon to very firmly press the mixture into the tin. Place into the refrigerator while you prepare the icing.

For the icing

Place the icing sugar, 6 tablespoons of the lemon juice, melted butter and zest into a mixing bowl and stir until combined. The icing should be thick enough to hold its shape. Add more juice, if the mixture is still a little thick.
Spread the icing over the top of the slice and top with extra coconut and/or lemon zest. Place the slice into the refrigerator to set for at least 2-3 hours, until firm.
Once the slice has set, use a clean, sharp knife to cut the slice into pieces of desired size. Enjoy!

Video

Notes

Any type of sweet, plain tea biscuit will work. In Australia, use Nice, Scotch Finger, Arrowroot or even Teddy Bear biscuits. In the UK, Digestives are a great alternative. And in the US, Graham Crackers will work well.
Sift the icing sugar before making the icing, to prevent lumps.
If the lemon icing is too thick, you can add a few more drops of lemon juice until you reach the desired consistency.
If the lemon icing is too runny, add small amounts of icing sugar and mix, until it is spreadable.
Wait at least 2 hours before attempting to cut the slice. It is much easier to cut when fully set.
When grating the zest of the lemon, use only the outer, yellow part of the rind. The white pith underneath is bitter.
Make sure you press the mixture into the tin very firmly. This will ensure even slices that are easy to cut and hold without crumbling.
Grease and line the slice tin with baking paper, and leave a little paper hanging over the edges. This makes the slice much easier to remove from the tin when it has set.
A food processor can be used to crush the biscuits into fine crumbs. But if you don’t have one, a rolling pin and a bag work just as well! Place the biscuits into a sturdy freezer or zip bag and crush them with a rolling pin. You want to aim for mostly crumbs, but a few lumps are fine.
Add even more lemon flavour by adding extra lemon zest to the base and icing.
Make ahead – you can make the slice a day ahead and keep it in the fridge overnight before slicing. You can also make the base ahead and frost it later.
Storage; Lemon slice will keep in the fridge for up to one week, if it lasts that long! Store it in an airtight container in the fridge.
Freezing; This slice can be frozen whole, or in individual pieces, for up to 2 months. To freeze, allow it to set and then place it into an airtight container in the freezer. To thaw, leave the slice at room temperature for around 30 minutes before eating.
Please note that the nutrition information is based on the slice being divided into 18 pieces, with one piece being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the slice.
This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition