Lemon Coconut Slice

from Emily (who loves food)

This lemon coconut slice is no-bake, impossibly easy and perfect for hot summer days. Whip it together with a few simple ingredients and suddenly everyone’s your friend.

Sorry for the lack of posts recently – the heat of summer turns me into a complete and utter sloth.

All I’ve been doing is crawling to my computer to work on commissions, lying in the sun and craving ice cream. Appropriate summer activities, yes, but not necessarily productive ones in terms of my kitchen-blog duty. So even when I do get around to making a fresh, summery slice, it was imperative that it was no-bake. It’s just to swelteringly sticky to slave over a hot oven at the moment.

Luckily though, this means that the nights are a fairly tepid temperature, which gives me a sneaky window of time to wear shorts out after dark and not freeze my calves off. A couple of days ago we went to the Chinese Lantern Festival that balloons in central Auckland – there’s food, festivity and, of course, lanters. They’re life-size, ornate wire frames draped in fine coloured cloth and lit from within to create these amazing complex scenes. There must have been about twenty different displays, from giant chinese dragons to penguins and polar bears and all the way back to images of classical Chinese life.

Unfortunately we arrived at ten thirty going on eleven, and all the food stall owners were packing up into chilli-bins and taking down their signs and the usual packs of drunk fifteen-year-olds came out – there’s not many events where young people can drink illegally and not risk getting caught, so they usually take every opportunity they can get. However, it was the perfect time to go and see the lanterns. At the moment, you can still see pink on the horizon at 9pm, and the lanterns don’t really work the same unless it’s really night time, so they they can fill the space entirely with their own light.

Really, I should be baking something lantern festival themed. But hey, this is a damn good alternative.




Lemon Coconut Slice – Makes 15-20 bars

Prep time: 5 mins + Chilling time

  • 125g butter
  • 1/2 400g can sweetened condensed milk
  • 250g milk arrowroot/vanilla wine cookies
  • 1 cup desiccated coconut
  • zest of one lemon (roughly 1-2tsp)
  • 15g butter, softened
  • 1 3/4 cups icing sugar
  • juice of one lemon (roughly 3 tbs)
  • desiccated coconut, to sprinkle

Line a 16x26cm slice tin with baking paper.

In a food processor or similar whizzing instrument, blitz most of the cookies until they form a smooth meal. Take the reserved few, and break them up into pea-sized bits, tipping the whole lot into a large mixing bowl with the coconut and lemon zest.

In a small saucepan over a medium-low heat, melt together the butter and condensed milk until you have a lukewarm, consistant mixture. Pour this into the dry ingredients, mixing together until everything is equally coated and you don’t have any dry spots.

Press firmly into the slice tin, smoothing the surface with the back of a spoon and place in the freezer while you prepare the icing. (If you don’t want to prepare the icing immediately, place in the fridge.)

To make the icing, combine the butter, icing sugar and lemon juice into a smooth, spreadable buttercream. Too wet? Add more icing sugar. Too dry? Add more lemon juice.

Spread over the slice, and sprinkle with coconut, using your fingers to gently press the coconut into the icing.

Allow to chill in the fridge for at least an hour before cutting into bars and digging in.

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