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This Lemon Coconut Slice is easy to make and so satisfyingly sweet. It marries together tropical coconut and tart lemon, but best of all? It's no bake!

No Bake Lemon Coconut Slice

This Lemon Coconut Slice is easy to make and so satisfyingly sweet. It marries together tropical coconut and tart lemon, but best of all? It's no bake!
Course Dessert
Prep Time 5 hours 15 minutes
Servings 8
Author Annie N


  • 2 1/2 cups (300g) biscuits; plain biscuits such as Nice, Arrowroot, Coconut Rings, Shorties or Shortcakes
  • 1 stick (113g) unsalted butter, melted and slightly cooled
  • Zest of 1 medium lemon
  • 3/4 cup (67g) desiccated coconut
  • Pinch of salt
  • 1 tbsp lemon juice
  • 1/2 cup (155g) condensed milk
  • 2 cups (240g) icing/powdered sugar
  • 1/2 stick (56g) unsalted butter, at room temperature
  • 1 tbsp lemon juice
  • 1/2 tsp lemon extract, optional (I preferred the frosting with it added, you may not)
  • 1/3 cup (30g) desiccated coconut for garnish


  • Line an 8x8 inch square pan with grease proof paper. Alternatively, spray the pan with cooking spray and place one strip of grease proof paper, with enough overhang to lift the bars out later, across the pan.
  • Place the biscuits into your food processor and blitz until you have fine crumbs. Tip the crushed biscuits into a medium sized bowl.
  • Add in the melted butter, lemon zest, desiccated coconut, salt and lemon juice. Stir until all the crumbs are coated in melted butter, then add in the condensed milk. Continue to mix until one large ball forms. The condensed milk will add sweetness and also help to bind the mixture.
  • Tip the biscuit mixture into your prepared pan and smooth into an even layer. I spray the bottom of a cup with cooking spray and use that to press the biscuit layer into an even layer. You can also use the palm of your hand or a wooden spoon.
  • Cover loosely with cling film and place in the fridge until firm, around 4 hours.
  • Once chilled, make the frosting. Place the icing sugar and butter into a medium sized bowl and mix with a hand mixer, on low speed, until you have a bread crumb texture.
  • Add in 1tbsp of lemon juice and 1/2tsp lemon extract, if using, and mix until a thick, fluffy frosting forms.
  • Spoon the frosting onto the biscuit base and spread until smooth with a small, angled spatula.
  • To toast the coconut for garnish - place desiccated coconut into a small, dry frying pan and place on a low heat. Stir continually until the coconut turns golden brown. It'll go from barely coloured to dark brown very quickly, so as soon as you see all the coconut is golden brown, remove from heat.
  • Sprinkle the toasted coconut over the frosting, cover the pan with cling film again and place in the fridge until the frosting sets, around an hour.
  • To serve: transfer the bars to a cutting board and cut into rectangular slices. You can make these bite size, slightly large or make them finger type slices. It's totally up to you. I halved my bars, then cut into quarters the other way.
  • No Bake Lemon Coconut Slices will keep in an airtight container, at room temperature, for 4 days.