Sometimes all you need is a small, sweet bite to brighten the day, and this Lemony Coconut Slice does exactly that. With a buttery biscuit base, a tangy lemon icing, and a sprinkle of coconut on top, each little square is rich, zesty, and seriously moreish.

Because the slice is cut into small pieces, it’s perfect for sharing at afternoon tea, popping into lunchboxes, or serving on a high-tea platter. The lemon keeps it from being overly heavy, so you get a lovely balance of sweetness and citrus in every bite.

Why You’ll Love This Recipe

It’s easy to make with simple pantry ingredients.
The lemon flavour cuts through the sweetness for a perfectly balanced treat.
You can cut it into up to 50 small squares, ideal for parties, lunchboxes, or office morning teas.
It keeps well in the fridge and also freezes nicely, so you can make it ahead.
The texture is dreamy: a soft, slightly chewy biscuit base with a smooth, creamy icing and a light coconut crunch on top.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Biscuit Base

125 g butter, softened
3/4 cup brown sugar
1 1/4 cups self-raising flour
3/4 cup desiccated coconut
Juice of 1 1/2 lemons

Icing

350 g icing sugar mixture
100 g butter, softened
Juice of 1 lemon
3–4 tbsp desiccated coconut, extra, for sprinkling

Directions

Preheat the oven
Set your oven to 180°C (conventional). Line a rectangular slice tin (about 20 × 30 cm) with baking paper, leaving some overhang on the sides to make lifting the slice out easier.
Prepare the biscuit base
Place the softened butter and brown sugar in a mixing bowl. Beat together with a hand mixer or stand mixer until the mixture is pale and creamy, and the sugar is well combined with the butter.
Add dry ingredients
Add the self-raising flour and desiccated coconut to the creamed butter and sugar. Mix on low speed, or use a wooden spoon, until the mixture starts to come together.
Add lemon juice
Pour in the juice of 1 1/2 lemons and stir until a soft dough forms. The dough should be thick but spreadable and slightly sticky.
Press into the tin
Transfer the dough to the prepared slice tin. Use the back of a spoon or clean hands to press it evenly into the base, smoothing the top so it bakes uniformly.
Bake the base
Place the tin in the preheated oven and bake for about 20 minutes, or until the base is lightly golden around the edges and just set in the centre. Remove from the oven and allow it to cool completely in the tin before icing.
Make the lemon icing
Once the base is cool, place the icing sugar mixture and softened butter in a bowl. Add the juice of 1 lemon. Beat until the icing is smooth, creamy, and spreadable. If it’s too thick, add a tiny splash more lemon juice; if it’s too thin, add a little more icing sugar.
Ice the slice
Spread the lemon icing evenly over the cooled biscuit base, smoothing the surface with an offset spatula or the back of a spoon.
Add the coconut topping
Sprinkle the extra desiccated coconut (3–4 tablespoons) evenly over the icing while it is still soft so it sticks nicely.
Chill and slice
Place the slice in the fridge for a few hours, or until the icing is firm. Once set, lift the whole slab out using the baking paper overhang and place it on a cutting board. Use a sharp knife to cut into about 50 small squares. Wipe the knife between cuts for clean edges.

Servings and timing

Servings: About 50 small squares
Prep time: 20 minutes
Cook time: 20 minutes
Chilling time: 2–3 hours (for the icing to fully set)
Total time: Approximately 3 hours (including chilling), with about 40 minutes of active work

Variations

Extra lemony: Add the finely grated zest of 1 lemon to the biscuit base and another lemon’s zest to the icing for a stronger citrus punch.
Lime or orange twist: Swap the lemon juice for lime or orange juice (and their zest if you like) for a different but equally delicious citrus flavour.
Thicker slice, fewer pieces: Use a slightly smaller tin to make the slice thicker and cut into larger bars instead of 50 small squares.
Gluten-free option: Use a gluten-free self-raising flour blend. Check that your icing sugar mixture and other ingredients are also gluten-free.
Dairy-free adaptation: Replace the butter in both the base and the icing with a good-quality dairy-free baking margarine. The texture may be slightly different, but still tasty.
Toasted coconut topping: Lightly toast the extra desiccated coconut in a dry pan until golden, let it cool, then sprinkle over the icing for a deeper coconut flavour.
Less sweet: Use a little less icing on top, or cut the icing sugar down slightly and replace a spoonful or two with extra lemon juice for a sharper, tangier finish.

Storage/Reheating

Room temperature: In cooler weather, you can store the slice in an airtight container at room temperature for up to 2–3 days.
Refrigerator: For best freshness and a firmer texture, store the slice in an airtight container in the fridge for up to 5–7 days. Separate layers with baking paper so the pieces don’t stick together.
Freezer: This slice freezes well. Place cut squares in a single layer on a tray to freeze, then transfer to a container or freezer bag with baking paper between layers. Freeze for up to 2 months. Thaw in the fridge or at room temperature.
Serving: Serve chilled for a firmer texture or let it sit at room temperature for 10–15 minutes for a softer bite. This slice is not intended to be reheated in the oven or microwave; it’s best enjoyed cool or at room temperature.

FAQs

Can I make this Lemony Coconut Slice a day ahead?

Yes, this recipe is perfect for making ahead. In fact, making it a day in advance allows the icing to fully set and the flavours to develop. Just keep it in the fridge in an airtight container until serving.

Can I use bottled lemon juice instead of fresh?

You can use bottled lemon juice in a pinch, but fresh lemon juice gives a brighter, cleaner flavour. If possible, use fresh lemons for both the base and the icing for the best result.

What size tin should I use?

A rectangular slice tin of about 20 × 30 cm works well for this recipe. If your tin is slightly smaller or larger, the thickness of the slice will change, and you may need to adjust the baking time slightly.

How do I stop the base from becoming too hard?

Avoid overbaking the base. Remove it from the oven once it is lightly golden and just set. It will firm up a little more as it cools. Also, measure your flour accurately so the base doesn’t become too dry.

My icing is too runny. How can I fix it?

If your icing is too runny, gradually add a little more icing sugar mixture and beat again until it thickens. Make sure you add the lemon juice slowly at first so you can control the consistency more easily.

My icing is too thick. What should I do?

If the icing is too thick to spread, add a small amount of extra lemon juice (or a few drops of water) and beat again. Add the liquid gradually so you don’t overshoot and make it too runny.

Can I add shredded coconut instead of desiccated coconut?

Desiccated coconut works best because of its fine texture and how it mixes into the base and sits on top of the icing. If you only have shredded coconut, you can use it, but the texture will be a little coarser.

How can I cut neat squares without the icing cracking?

Make sure the slice is fully chilled and the icing is firm before cutting. Use a sharp knife and wipe the blade clean between cuts. Gently press down rather than sawing to help keep the edges neat.

Can I reduce the sugar in this recipe?

This is a sweet treat by design, and reducing the sugar will change both texture and taste. You can slightly reduce the brown sugar in the base or use a thinner layer of icing, but be aware that the slice may be less rich and may not hold together in exactly the same way.

Is this recipe suitable for lunchboxes?

Yes, it’s great for lunchboxes. Cut the slice into small squares and store them in the fridge. Pop a piece or two into a lunchbox in the morning; they’ll soften slightly by snack time but still hold their shape.

Conclusion

Lemony Coconut Slice is one of those simple bakes that feels special every time you serve it. With its soft biscuit base, tangy lemon icing, and coconut topping, it’s a crowd-pleasing treat that’s easy to make, easy to share, and easy to love. Whether you’re hosting afternoon tea, packing lunchboxes, or just craving something sweet with a cup of tea, this slice is a delightful choice that you’ll come back to again and again.

Lemony Coconut Slice

Why You’ll Love This Recipe