If you’ve been searching for that perfect balance of tangy and sweet in a dessert, look no further because this Lemon & Coconut Slice – New & Improved Recipe is absolutely fan-freaking-tastic. I’m so excited to share this with you because, trust me, once you try it, you’ll keep coming back for more. It has this wonderful creamy lemon frosting over a crunchy, buttery base with just the right hint of coconut – pure magic in every bite!

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Why You’ll Love This Recipe

Easy to Make: You won’t believe how simple this slice is to whip up, even if baking’s not your thing.
Perfect Lemon & Coconut Combo: The zingy lemon pairs amazingly with the sweet coconut for a refreshing treat.
Great Make-Ahead Dessert: Prepare it the day before and let those flavors mingle to create perfection.
Family Favorite: I’ve served this at gatherings and it always disappears fast – guaranteed crowd-pleaser.

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

This recipe brings together everyday ingredients that create an irresistible texture and flavor combo. The key to success is quality butter and fresh lemon – you’ll taste the difference!

Butter: Use unsalted butter for control over salt and creamier texture in both the base and frosting.
Sweetened Condensed Milk: Adds the perfect sweetness and helps bind the base together.
Plain Sweet Biscuits: I recommend Arnott’s Marie biscuits for their light crunch and neutral flavor.
Desiccated Coconut: Provides texture and that signature coconut flavor both in the base and topping.
Lemon Juice and Zest: Fresh lemon juice and zest make all the difference – skip the bottled juice if you can!
Pure Icing Sugar: For the frosting’s silky smooth sweetness and that classic lemon slice finish.
Extra Lemon Juice: This gives the frosting its tangy kick you’ll love.

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 how versatile the Lemon & Coconut Slice – New & Improved Recipe is. Over time, I’ve tried a few tweaks that make it even more special or allergy-friendly. Feel free to make it your own!

Add a Ginger Twist: I once added a teaspoon of ground ginger to the base which gave it a warming note that paired beautifully with the lemon.
Use Gluten-Free Biscuits: For a GF option, swap plain biscuits with your favorite gluten-free cookies – it still holds together wonderfully.
Extra Coconut Topping: Sprinkle toasted coconut flakes on top for a deeper, nuttier crunch. My kids love this textural boost!
Reduced Sugar Version: You can reduce the icing sugar slightly in the frosting if you prefer less sweetness, balancing the citrus zing.

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

Step 1: Prepare the Base with Love

Start by gently melting 80g butter over low heat – it’s tempting to crank the heat, but slow and steady prevents the butter from browning. Once melted, stir in the sweetened condensed milk until combined. Crush the plain sweet biscuits into fine crumbs; the easiest way I’ve found is to pop them in a sealed plastic bag and bash with a rolling pin – quick and mess-free! Mix the biscuit crumbs, desiccated coconut, and lemon zest into the butter mixture, making sure every crumb is coated. Press this mix evenly into a lined slice tin, using the back of a spoon to create a firm, smooth base. Pop it into the fridge while you whisk up the frosting.

Step 2: Whip Up that Dreamy Lemon Frosting

Beat the softened butter until creamy—patience here really pays off for a smooth texture. Gradually add the pure icing sugar, alternating with the fresh lemon juice, continuing to whisk until thick and fluffy. You’ll notice the frosting lightens up and the lemon flavor really shines through. Spread this frosting evenly over your chilled base, then sprinkle desiccated coconut on top for that classic finishing touch. I like to give it a gentle press to help the coconut stick better.

Step 3: Chill and Slice

This is the part where patience is a virtue. Let your lemon & coconut slice chill in the refrigerator for at least 4 hours, or ideally overnight. This wait lets the flavors meld and the frosting set perfectly, making slicing much cleaner. When ready, use a sharp knife dipped in hot water and wiped dry—this simple trick ensures each slice cuts smoothly without dragging the frosting. Cut into around 20 squares or bars and get ready to enjoy!

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

Use Room Temperature Butter: This makes your frosting much easier to whip up and results in a better texture.
Don’t Skip Fresh Lemon: Bottled lemon juice just doesn’t compare – fresh zest and juice make the flavor pop.
Press the Base Firmly: Compacting the biscuit mix well stops it from crumbling when you slice.
Clean Knife Each Slice: Wiping your knife after each cut helps keep those edges neat and frosting intact.

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’m a big fan of keeping garnishes simple here – a little sprinkle of extra desiccated coconut and a thin twist of lemon peel is my go-to. It adds visual appeal without overpowering that delightful lemon creaminess. Sometimes, a tiny mint leaf on each slice can add a refreshing note and pop of color if you’re serving guests.

Side Dishes

This slice pairs beautifully with a cup of strong black tea or a mild coffee to balance the tartness. If you’re serving it as part of a larger dessert spread, fresh berries or a light fruit salad complements the citrusy slice perfectly.

Creative Ways to Present

For birthdays or special occasions, I like to cut the slice into smaller bite-sized squares and arrange them on a tiered cake stand. Draping edible flowers or fresh lemon slices around the platter really makes it feel festive and special – plus, it impresses every time!

Make Ahead and Storage

Storing Leftovers

After making your Lemon & Coconut Slice – New & Improved Recipe, store leftovers in an airtight container in the fridge. I found that the slice holds up beautifully for up to 5 days, staying moist and flavorful without the base getting soggy.

Freezing

If you want to make a batch ahead for a special occasion, you can freeze the slice without the frosting. Wrap the base tightly in cling wrap and foil, then freeze for up to 2 months. When ready, thaw overnight in the fridge and add the frosting fresh – it’s just as amazing!

Reheating

This slice is best served chilled, so reheating isn’t usually necessary. However, if you prefer it at room temperature, just let it sit out for 15-20 minutes before serving to soften the frosting slightly without melting it completely.

FAQs

Can I use a different type of biscuit for the base?

Absolutely! While plain sweet biscuits like Arnott’s Marie are ideal for their mild flavor and texture, you can experiment with other plain biscuits. Just avoid overly flavored or crumbly ones, as they might change the texture or overwhelm the slice’s delicate lemon flavor.
What’s the secret to smooth, lump-free frosting?

The key is to beat softened butter until creamy before slowly adding icing sugar. Make sure your butter is truly at room temperature—not cold or melted. Also, adding lemon juice gradually while whisking helps keep the frosting smooth and fluffy without curdling.
Can I make this recipe vegan?

You can definitely adapt it! Try using plant-based butter and a vegan condensed milk substitute in the base and frosting. Just keep in mind the texture and taste might shift slightly; I recommend testing small batches to get the balance right.
How long does the Lemon & Coconut Slice keep in the fridge?

Stored in an airtight container, it stays fresh for up to 5 days. I wouldn’t recommend keeping it longer because the lemon frosting can start to lose its vibrant taste and color after a while.

Final Thoughts

This Lemon & Coconut Slice – New & Improved Recipe has genuinely become a staple in my kitchen. I love how it’s easy enough for a casual afternoon treat yet elegant enough to serve at gatherings. The zingy lemon frosting paired with the crunchy coconut base is just so satisfying, and every time I make it, friends and family ask for seconds. If you want a dessert that’s bright, fresh, and reliably delicious, give this slice a try—you’ll be grinning after every bite, trust me!