How To Draw A Lemon Wedge

Two pieces of lemon slice with coconut frosting.

This new and improved no-bake Lemon Coconut Slice recipe is absolutely perfect! A beautiful tangy base made with sweetened condensed milk and crushed biscuits then topped with a creamy lemon frosting... there's a reason this is one of our most popular recipes!

Two pieces of lemon coconut slice on a plate made with a crushed plain biscuit base, and a white lemon frosting on top.

No-Bake Slice Recipes

It's no secret that I LOVE no-bake slice recipes... they're quick, easy and always the first to go at parties and celebrations. Whether it's a Malteser Slice, Mars Bar Slice , Licorice Allsort Slice (help - it's addictive!) Jelly Slice or this classic Lemon Coconut Slice, you really can't go wrong!

Pieces of lemon coconut slice on a copper wire tray.

Why You're Going To Love This Recipe

This is by far one of my most popular slice recipes... everyone LOVES it!

Here's why it's hands-down the BEST lemon slice recipe you'll ever make:

no-bake - I love the simplicity and easy of no-bake slices. Not only do they taste amazing, they're quick and easy to whip up!
perfect flavour combination - sweet, creamy and tangy flavours combine in this delicious slice.
lunch box friendly - my little one just loves it when I make this slice for his lunch box (check out my tips below for making a firmer frosting that's perfect for lunch boxes).
freezer friendly - make a big batch and freeze any leftovers. Allow to defrost before consuming.
perfect for bake sales - I can guarantee you that this slice will be the first to disappear at your local fundraisers, events, parties and fetes!

What You Need

Just 6 basic ingredients is all you need to make this classic no-bake lemon coconut slice.

For The Slice:

butter - you can use either salted or unsalted butter in this recipe
sweetened condensed milk - choose full fat sweetened condensed milk (not light or skim versions as they don't set as firmly)
plain sweet biscuits - likeArnott's Marie biscuits in Australia, graham crackers in the US, or digestive biscuits
desiccated coconut - use fine dried desiccated coconut in this recipe
lemon juice
lemon zest - finely grate the yellow part of the lemon rind

Wet ingredients for lemon coconut slice base.

For The Frosting:

icing sugar - choose pure icing sugar for a firmer frosting. Icing sugar mixture will result in a softer icing. I prefer to use pure icing sugar as the firmer frosting is more suitable for lunch boxes.
butter - you can use either salted or unsalted butter in this recipe
lemon juice
desiccated coconut - for sprinkling over the top

Step By Step Instructions

Just 15 minutes prep time and a few simple steps is all that's needed to make this yummy lemon coconut slice!

Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Crush The Biscuits

Use a food processor, a rolling pin or your Thermomix to crush the biscuits into fine crumbs (a few larger chunks is fine too).

Step 2 - Mix

Mix through the coconut and lemon zest until combined.

Coconut, cookie crumbs and lemon zest in a bowl.

Step 3 - Add The Wet Ingredients

Stir through the melted butter, sweetened condensed milk and lemon juice.

Condensed milk and butter added to biscuit crumbs in a bowl.

Mix until combined.

Lemon slice biscuit base mixture in a bowl.

Step 4 - Press Into Tin

Use the back of a spoon to spread out the slice evenly and press the mixture very firmly into the tin.

Place in the fridge to chill while you prepare the frosting.

Biscuit mixture pressed into a lined slice tin.

Step 5 - Make The Frosting

Whisk together the room temperature butter, icing sugar and lemon juice until smooth and creamy.

Spread evenly over the slice making sure it is completely covered in a layer of icing.

Lemon frosting being poured onto a lemon slice base.

Sprinkle the extra coconut over the top and chill in the fridge. That's it!

Coconut sprinkled over the top of lemon frosting.

Tips For Making The Perfect Lemon Frosting

Follow these simple tips for a beautiful and creamy lemon frosting:

Use pure icing sugar (as compared to icing sugar mixture) as it will set the frosting firm when placed in the fridge. This is especially important when sending the slice in school lunch boxes
Sift the icing sugar before using to remove any lumps (pure icing sugar tends to have more lumps than the softer icing sugar mixture so don't miss this step!)
Use room temperature butter
If your frosting is too thick to spread, add a small amount of extra lemon juice and mix again
If your frosting is too soft, add some extra icing sugar
Whisk the frosting until it's smooth and creamy and no lumps of butter or icing sugar remain

A half eaten piece of lemon slice with coconut and lemon frosting.

FAQ

What are some substitutes for Arnott's Marie biscuits?

You can use any type of plain sweet biscuits for the base (like graham crackers in the US, or digestive biscuits). Simply crush until fine crumbs remain (a few chunks are fine!)

How do I make my frosting thicker?

I prefer a firm frosting on my lemon coconut slice and so I use pure icing sugar instead of icing sugar mixture. Once I've mixed it together, I add a little extra pure icing sugar if I think it's not thick enough. It should be quite difficult to stir and spread at this stage. Use a hot knife to spread the frosting over the base.

Storing

This slice will last for up to 7 days in an airtight container in the fridge.

Freezing

Alternatively, it can be frozen in an airtight container for up to 2 months and brought to room temperature before consuming.

When lemons are in season, there's no better time to do some baking!

Here's my Top 6 favourite recipes using lemons:

Lemon Baked Cheesecake - this is the ultimate dessert cake! Big, creamy, luscious and fabulous!!!
Flourless Lemon Cake (gluten-free) - you don't need to be gluten-free to fall in love with this cake!
Lemon Coconut Loaf With Cream Cheese Frosting - another great lunch box recipe. So quick and easy to whip up!
Lemon Delicious Pudding - a classic winter dessert that never disappoints. Serve with ice-cream or cream for a decadent finish.
Lemon Meringue Pie - an absolute classic dessert that looks like such a showstopper (but it actually really simple to make!)
No-Bake Lemon Cheesecake - this no-bake cheesecake simply screams summer, sun and weekend BBQS! Dress it up with fresh berries. I absolutely LOVE this recipe!

WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.

This new and improved Lemon & Coconut Slice recipe is absolutely perfect! A beautiful tangy base topped with a creamy lemon frosting... it seriously doesn't get any better than this!

Lemon Slice Base

▢ 80 g butter
▢ 250 g (¾ cup) sweetened condensed milk
▢ 250 g plain sweet biscuits (like Arnotts Marie biscuits)
▢ 90 g (1 cup) desiccated coconut
▢ lemon juice and zest from 1 lemon

Lemon Frosting

▢ 360 g (3 cups) pure icing sugar
▢ 90 g butter softened to room temperature
▢ 75 ml (5 tbs) extra lemon juice
▢ 20 g (3 tbs) desiccated coconut

Conventional Method

Grease and line a 22cm x 32cm rectangular slice tin with baking paper.
Crush biscuits and place crumbs into a bowl.
Add desiccated coconut and grated lemon rind. Mix to combine.
Add melted butter, condensed milk and the juice from 1 lemon to the biscuit mixture. Mix thoroughly until well combined.
Press into the prepared tin and place into the fridge.
In a bowl, whisk the icing sugar, room temperature butter and extra lemon juice in a bowl until creamy and 'frosting-like' - if the frosting is too thick to spread, add a little more lemon juice.
Spread the frosting over the slice, sprinkle with the extra coconut and place back into the fridge to firm completely.
Cut into pieces once slice has firmed.
Store in an airtight container in the fridge for up to 1 week.

Thermomix Method

Grease and line a 22cm x 32cm rectangular slice tin with baking paper.
Place the biscuits, coconut and lemon zest into the Thermomix bowl and crush for 5-10 seconds, Speed 7 or until the biscuits resemble medium-fine crumbs. Set the crumbs aside.
Place the butter into the Thermomix bowl and melt for 2 minutes, Speed 3, 60 degrees.
Add the sweetened condensed milk and extra lemon juice and mix for 5 seconds, Speed 3 until well combined.
Add the crumbed biscuit mixture to the Thermomix bowl. Mix all ingredients together for 5 seconds, Speed 4. (You may need to scrape down the sides with a spatula and mix again for an extra 10 seconds, Speed 4).
Firmly press the mixture into the prepared tin and place into the fridge.
Place the icing sugar, butter and extra lemon juice into the Thermomix bowl and mix for 20 seconds, Speed 4. Scrape down the sides of the bowl with a spatula. Mix for an extra 30 seconds on Speed 4. If the frosting is too thick to spread, add a little more lemon juice and mix again.
Spread the frosting over the slice, sprinkle with the extra coconut and place back into the fridge to firm completely.
Cut into pieces once slice has firmed.
Store in an airtight container in the fridge for up to 1 week.

RECIPE TIPS

Sweetened condensed milk: This recipe needs 250g (¾ cup) of sweetened condensed milk (which is not quite the entire 395g tin). The exact amount of sweetened condensed milk you will need will be determined by the type of crushed biscuits/cookies you use. Start off by adding 250g and if your mixture is too dry, add a little more. The mixture should be quite moist and easily able to be pressed firmly into the prepared tin (but it shouldn't be runny).

Types of biscuits/cookies to use:I use Arnott's Marie biscuits for this recipe (which are available in all Australian supermarkets). However, you can use any type of plain sweet cookies for the base (like graham crackers in the US, or digestive biscuits).

Lemon Frosting:Use pure icing sugar (as compared to soft icing sugar mixture) as it will set the frosting firm when placed in the fridge. Sift the icing sugar before using to remove lumps. Use room temperature butter. If your frosting is too thick to spread, add a small amount of extra lemon juice and mix again. If your frosting is too runny, add some extra icing sugar. Whisk the frosting until it's smooth and creamy and no lumps of butter or icing sugar remain.

Storing:This slice can be made ahead of time and stored in an airtight container in the fridge for up to 7 days. Alternatively, it can be frozen for up to 2 months.

Lime Version:This slice can also be made using limes. Click here for the recipe.

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