With only a handful of ingredients, this lemon coconut slice is a quick and easy slice that just melts in your mouth. We just love the hint of the lemon in the icing!

Lemon Coconut Slice

This would be one of the easiest and most delicious slices that you could ever make. The lovely, crunchy base with the delicious creamy and tangy icing, goes perfect with a cuppa for morning or afternoon tea.

This slice only needs 5 ingredients, though you will need another 4 for the icing. One of the ingredients in this slice is condensed milk. I haven’t purchased condensed milk in years, instead preferring making my own. You can find my recipe here: Condensed milk

Storing Lemon Coconut Slice

This lemon coconut slice can be stored in an airtight container in the fridge for up to one week.

Store in the freezer for up to two months. Allow it to defrost to room temperature before enjoying.

The Perfect Icing

Try these tips to get the perfect icing for this delicious lemon slice.

Use pure icing sugar, instead of the icing sugar mixture, as it will help the icing to set firmer when placed in the fridge.
Sift the icing sugar before using to remove the lumps.
Butter is best if it is at room temperature before adding.
If the icing is too thick to spread, add a little more lemon juice and mix again.
If the icing is too runny, add a little extra icing sugar and mix again.

Helpful Tips

Don’t have any lemons? Try using limes instead!
Instead of using Milk Arrowroot biscuits, you can use any sweet biscuits, graham crackers or digestive biscuits.
Skim condensed milk cannot be used as the slice doesn’t seem to set properly when using it.

Ingredients You Will Need

To make this slice, you will need:

Condensed milk
Sweet biscuits such as Milk Arrowroot Biscuits
Desiccated coconut
Butter
Grated Lemon Rind

For the icing, you will need:

Pure icing sugar
Butter
Fresh Lemon Juice
Desiccated Coconut

Making The Slice

Line a small lamington tray with baking paper and set aside. You can also make this slice straight in a rectangular airtight container, if you wish.

Process the biscuits in a food processor until crumbed.

In a saucepan, add the condensed milk and the butter.

Over a low heat, gently melt the butter and condensed milk together, stirring constantly until the butter has melted and the mixture is combined.

Take off the heat and add the biscuit crumbs, and lemon rind and mix well.

Add the coconut and mix in well.

Press the mixture into the prepared lamington tray.

Place in the fridge until needed.

Make the icing by combining the icing sugar, lemon juice and butter in a bowl.

Mix well until smooth.

Spread over chilled base and sprinkle with coconut.

Place in the fridge for around 2 hours, or until the icing is completely set.

Cut into small squares and store in an airtight container.

More Lemon and Lime Recipes

More Slice Recipes

If you are looking for a Conversion Charts for measurements, you can find the ones I use here: Conversion Charts.

No-Bake Lemon Coconut Slice