Lemon & Coconut Slice

lemon coconut sliceI can’t stop eating this lemon and coconut slice at the moment.

I saw a recipe on The Gingerbread Mumย a few weeks back and made a mental note to make it. Then last week I had to take something along to a bake sale at playgroup. I wanted to make something Shine could help me with so I needed something simple.

I didn’t know what I would be unleashing though, it is SO moreish.

No baking, just a mix and chill number this one, and it involves lots of bashing and stirring so it was the perfect thing to make with Shine. I couldn’t get precious about her overmixing and she could use the rolling pin to bash the biscuits – total win win!

I used the recipe above, with a couple of little changes. Thanks go to The Gingerbread Mum for the inspiration and foundations.

Lemon & Coconut Slice

Ingredients for the Base:
250g Digestive Biscuits
200g Sweetened Condensed Milk
125g Melted Butter
1 cup Dessicated Coconut
Rind of 1 Lemon

Ingredients for the Icing:
1.5 Cups Icing Sugar
Juice of 1 lemon
20g Softened Butter
2 Tbsp Cocount (Toasted)


If you’re making this yourself then you can blitz the biscuits in a food processor then add the remaining ingredients and pulse for a few seconds. If you’re making it with children I think it’s fun to do it by hand. Place the biscuits in a zip-lock bag and let your little one go to town with a rolling pin until they’re crumbs. Then tip into a mixing bowl, add the remaining ingredients and stir to combine.

Line a 20x20cm slice tray with baking paper then press the mixture into the tin, levelling off the top. Put in the fridge to chill for a few hours. If you’re short on time, or can’t wait to eat it, you can put it in the freezer for an hour.

To make the icing, place the icing sugar in a bowl and add the softened butter. Mix and add a little of the lemon juice at a time until you have icing that just runs off the back of a spoon. Spread the icing over the slice and set aside while you toast the coconut.

Toast the coconut in a dry pan until it starts to colour. Be really careful as it goes from toasted to cremated in seconds! Scatter the coconut over the slice and put back in the fridge to firm up for another hour or so before slicing into squares.

Keeps in the fridge in an airtight container for a week, but there’s no way it will last that long, I promise you.

Of course I had to sample a little as I was slicing it. Couldn’t take something to sell that I hadn’t put through quality control first!

lemon coconut slice taste test_____________________________________________________________________________________________

I’m linking up with the new link on the block – Monday’s Parenting Pin-It Party – parenting AND Pinterest! It’s Monday, I’m in love!

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20 responses to “Lemon & Coconut Slice

  1. Love love love putting toasted coconut on top, but you’re just naughtily tempting me to make this again! By the way, is the rest of the condensed milk still in your fridge? Oh and love your new profile pic here x

  2. Ooh yummy – I am going to by trying this definitely, though I suspect with my cullinary skills, they won’t look quite like these… (Popping over from the Parenting Pinterest Party, my ID there is KiddyCharts)

    • It is ridiculously easy, you should give it a go. Trickiest bit is not burning the coconut when toasting it, but then maybe it’s just me who is so easily distracted ๐Ÿ™‚

  3. Introducing my bunch of students to this today, after testing it on the family here. Definitely a hit, even without the toasting step!

  4. Hi there ๐Ÿ™‚ I had these at a coffee shop today and have been looking for the recipe. I found lots of Australian and American versions with cup measurements and was happy to find a UK-Version as I’m too lazy to try and convert measurements myself. So thank you very much and I’m loving your blog x

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