Name: Lemon & Coconut Slice – New & Improved Recipe
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: Australian
Ingredients: 80 g butter; 250 g (3/4 cup) sweetened condensed milk; 250 g plain sweet biscuits (like Arnott’s Marie biscuits); 90 g (1 cup) desiccated coconut; Lemon juice and zest from 1 lemon; 360 g (3 cups) pure icing sugar; 90 g butter (softened to room temperature); 75 ml (5 tbsp) extra lemon juice; 20 g (3 tbsp) desiccated coconut (for topping)

If you’re searching for a truly unforgettable treat, you’ve just hit the jackpot with this Lemon & Coconut Slice – New & Improved Recipe. I absolutely love how this slice balances zingy lemon with the tropical sweetness of coconut; it’s my go-to when I want something refreshing yet indulgent. Trust me, once you try this, it’ll find a permanent spot in your recipe collection—perfect for afternoon tea or a special dessert.

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Why You’ll Love This Recipe

Bright and Refreshing: The lemon zing cuts perfectly through the creamy coconut frosting, creating a dynamic flavor combo you’ll crave.
No-Bake Wonder: This slice is straightforward to whip up with minimal baking fuss, so you can have it ready without stress.
Family Favorite: Every time I make this, my family goes crazy—kids and adults alike!
Versatile and Easy: You can customize it easily, and it holds up well for days, making it perfect for make-ahead occasions.

The image shows six rectangular dessert bars arranged on a round copper cooling rack placed on a white marbled surface. Each bar has two clear layers: the bottom layer is light brown with a rough, crumbly texture, while the top layer is off-white, smooth, and creamy, sprinkled generously with fine white flakes on the surface. The bars are neatly cut into equal sizes, and the lighting highlights the soft and crumbly texture of the bottom layer contrasted with the smooth upper layer. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Let’s chat about these ingredients — they’re all simple pantry staples but come together to make magic. The buttery biscuit base provides a lovely crunch, while the icing sugar and lemon juice concoct an addictive frosting. Don’t skip on the fresh lemon zest; it’s what gives this slice its character.

Butter: Using real butter here ensures the base is rich and holds together beautifully.
Sweetened condensed milk: This adds creamy sweetness and helps bind the base perfectly without extra sugar.
Plain sweet biscuits: I prefer Arnott’s Marie biscuits for their mild sweetness and crisp texture.
Desiccated coconut: Adds that irresistible chew and tropical flavor throughout.
Lemon juice and zest: Always go for fresh lemons; the zest brings essential oils that make the slice zingy and fresh.
Pure icing sugar: For a smooth, sweet lemon frosting that’s not grainy.
Softened butter: Room temperature butter is key so the frosting is silky and easy to spread.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own depending on the occasion. Feel free to play around! It’s the kind of recipe that you can tweak without losing the essence of what makes it so special.

Use lime instead of lemon: I once swapped lemon for lime one summer and the tropical vibe was even more intense and refreshing—totally recommend if you want a twist.
Make it vegan: Swap butter for coconut oil and use a dairy-free condensed milk; it still tastes incredible and makes it suitable for plant-based diets.
Add chopped macadamia nuts: For a bit of crunch and nuttiness that’s mind-blowing paired with coconut and lemon.
Make mini slices: Perfect for parties — just adjust baking time slightly and you’ll have adorable bite-sized treats.

How to Make Lemon & Coconut Slice – New & Improved Recipe

Step 1: Crafting the Perfect Base

Start by melting 80 grams of butter gently on low heat—not too hot, just enough to get it liquid. Once melted, mix in the sweetened condensed milk until silky smooth. Crush your plain sweet biscuits into fine crumbs; I find a food processor is the easiest, but you can also place them in a ziplock and bash with a rolling pin. Then, gently fold in the crushed biscuits and 90 grams of desiccated coconut to the buttery condensed milk mix, stirring well so every crumb is coated. Press this mixture firmly into a lined slice pan to form an even base. I like using the back of a spoon or a flat glass to smooth the surface and really compact it.

Step 2: Whipping Up the Tangy Lemon Frosting

In a separate bowl, beat together 90 grams of softened butter with 360 grams of pure icing sugar until light and fluffy — this takes about 3-4 minutes with a hand mixer. Then pour in 75 milliliters of freshly squeezed lemon juice along with the zest from one lemon. The frosting is the star here, so make sure you taste it and adjust the lemon juice for your preferred level of tang. Whisk until the frosting is smooth and spreadable.

Step 3: Assemble and Chill

Spread the luscious lemon frosting evenly over your biscuit-coconut base. Try to get nice, even coverage for the perfect slice every time. Sprinkle the remaining 20 grams of desiccated coconut on top; it adds a lovely texture and makes the slice look so inviting. Pop the whole tray into the fridge and let it chill for at least 4 hours—or better yet, overnight—so it sets firmly and all those flavors meld together.

Step 4: Slice and Enjoy!

Once chilled, use a sharp knife to cut the slice into squares or rectangles. I like to warm the knife under hot water and wipe it dry before slicing each time; this keeps the edges clean and neat. Now, grab yourself a cuppa and dig in!

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Pro Tips for Making Lemon & Coconut Slice – New & Improved Recipe

Fresh Zest is Key: I learned that zesting the lemon yourself rather than using dried zest makes a huge difference in brightness and aroma.
Compact the Base Well: Pressing the biscuit base firmly into the pan helps it hold together when you slice—no crumbly mess!
Icing Sugar Sift: Sifting your icing sugar before mixing prevents lumps in the frosting, resulting in a smooth spread.
Chill Time Patience: Giving the slice plenty of chill time really boosts the flavor harmony and texture — don’t rush it.

How to Serve Lemon & Coconut Slice – New & Improved Recipe

Two rectangular pieces of a layered dessert sit on a white plate with gold radial lines. Each piece has two layers: a bottom layer of soft, light tan cake and a thick top layer of smooth, white cream covered with fine white coconut flakes. One piece is whole while the other is partially eaten, showing the fluffy texture of the cream and crumbly inside of the cake. Some coconut flakes are scattered on the plate next to the pieces. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with an extra sprinkle of desiccated coconut or thin strips of lemon zest right before serving. If you want to fancy it up, a dollop of whipped cream or a few fresh berries on the side brighten it up without overpowering the slice’s vibrant flavors.

Side Dishes

This slice pairs wonderfully with a light green tea or a fresh mint lemonade. For a dessert spread, I like offering some fresh fruit salad or vanilla bean ice cream alongside for extra indulgence.

Creative Ways to Present

Once, I cut the slice into little rectangles and served them on a wooden board with edible flowers and lemon leaves for a summer party. It’s a stunning way to dress it up without losing its casual charm, and guests were impressed by the lovely presentation!

Make Ahead and Storage

Storing Leftovers

After making this, I store the slice covered in the fridge in an airtight container. It keeps beautifully for up to 5 days, and honestly, it sometimes tastes even better the next day once the flavors have had time to settle.

Freezing

I’ve frozen this slice a couple of times when I made extra, and it freezes really well. Just wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. When you want some, thaw overnight in the fridge for best texture.

Reheating

This slice is best enjoyed chilled, so reheating isn’t really necessary. But if you want the frosting a little softer, let it sit at room temperature for 10-15 minutes before serving.

FAQs

Can I substitute crushed biscuits with something else?

Absolutely! If you can’t find plain sweet biscuits like Arnott’s Marie, graham crackers or digestive biscuits work well as substitutes. Just make sure they have a mild flavor to complement the lemon and coconut without overpowering.
How do I know when the slice is set properly?

The slice should feel firm to the touch, and the frosting won’t easily smear when you gently press it. Ideally, chilling overnight gives the best result so everything holds together perfectly when sliced.
Can I make this slice gluten-free?

You can make it gluten-free by swapping out the biscuits for gluten-free plain biscuits. Just watch the texture since some gluten-free biscuits can be crumbly; adding a bit more butter to the base can help hold it together.
Is this slice suitable for kids?

Definitely! The flavours are bright but not overwhelming, and it’s naturally sweetened with condensed milk and icing sugar. Just remind little ones about the lemon juice’s tang so they’re not surprised!

Final Thoughts

This Lemon & Coconut Slice – New & Improved Recipe is truly a gem I keep coming back to. It’s the perfect blend of tart and sweet, creamy and crunchy — exactly what you want in a slice. I still get excited each time I pull it out of the fridge, and my family always asks when I’m making it again. So, give it a try, and I promise you’ll enjoy each zesty bite as much as I do sharing it with you!