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Recipe: The Mighty Lemon Coconut Slice

A couple of weeks ago, I was reading The Dalai Lama’s Cat and The Art of Purring by David Michie. It was my lazy Sunday read. In the book, “Mrs. Trinci, Serena and Lobsang were sitting on stools at the kitchen counter, sipping mugs of tea and munching on coconut slice that Mrs. Trinci had brought with her.” That was the moment coconut slice entered my life. Well, the idea of it. I had to find the recipe. John came to my help as he has been brought up with lemon coconut slice. So, he found one recipe and I found one, too. After trying both recipes and adjusting lamington tin size etc. I have come up with these beauties.

lemon coconut slice

As for the book… The Dalai Lama’s Cat and The Art of Purring is the second one from the series. The first one is The Dalai Lama’s Cat. There is another one in the series which came after The Dalai Lama’s Cat and The Art of Purring: The Dalai Lama’s Cat and The Art of Meow. I haven’t got it yet but I’m sure I will. They are all available from Amazon.

Lemon Coconut Slice
Ingredients:

80g unsalted butter
250g sweetened condensed milk (about ¾ cup)
250g milk arrowroot biscuits (or Marie biscuits)
1 cup fine desiccated coconut
Juice of 1 lemon
Grated lemon zest from one lemon

Ingredients for Lemon Frosting:
240g pure icing sugar
60g unsalted butter, softened to room temperature
3 tablespoons lemon juice

2 tablespoons desiccated coconut

Method:
• Grease and line a rectangular Lamington tin with baking paper (mine is 30 x 20.5 x 3 cm). Make sure you have enough room for overhang all around –it makes it easier to lift the slices up before they are cut into squares.
• Crush biscuits in a food processor very finely and place into a large bowl. Add coconut and grated lemon rind. Mix well.
• Melt butter in in a saucepan on medium heat until completely melted. Alternatively, microwave it. Add melted butter, condensed milk and lemon juice to the biscuit mixture. Mix thoroughly until well combined. Press into the prepared tin and place into the fridge.
• Meanwhile, whisk the icing sugar, room temperature butter and 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 set completely. Cut into slices.

Recipe Note: Lemon Coconut Slices can be stored in an airtight container in the fridge for up to 1 week.

lemon coconut slice

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