Lemon Coconut Slice

A slice that’s full of citrus and pure sunshine, with a buttery coconut base, creamy lemon center, and glossy white chocolate top!

This zesty Lemon Coconut Slice is a bright and tangy treat that’s perfect for afternoon tea, weekend baking, or sharing with friends. With a chewy coconut base, creamy condensed milk lemon filling, and silky white chocolate topping, it’s as delicious as it looks. Sprinkle with sugared lemon zest for that extra wow factor!

Lemon Coconut Slice Ingredients

Here’s everything you need for this slice: coconut, flour, sugar, condensed milk, lemon, white chocolate, and a little vegetable oil. Having everything measured and ready makes the recipe a breeze!

• Desiccated coconut – gives the base a chewy, slightly nutty texture and pairs beautifully with the zesty lemon filling.
• Flour – just plain all purpose flour. It provides structure for the coconut base so it holds together when sliced.
• Sugar – adds sweetness to balance the tangy citrus; you can adjust slightly if you like it less sweet. I used white sugar instead of brown because it dissolves fully, keeps the base light in color, and lets the tangy lemon filling shine.
• Condensed milk – creates a creamy, luscious lemon filling without needing eggs.
• Lemon – provides fresh citrus flavor and aroma. I used whole lemons instead of bottled juice to give the filling a bright, natural lemony taste and vibrant color.
• White Chocolate – melted and poured on top for a smooth, sweet finish that complements the creamy lemon filling and gives a glossy, polished look.
• Vegetable Oil – helps the chocolate set with a glossy finish and prevents it from cracking when slicing.

How to make Creamy Lemon Coconut Slice

Preheat Oven

Preheat oven to 180°C (350°F). Line a 20×20cm (8×8in) baking tin with baking paper. Preparing your tin first makes the whole process smoother. Lining with baking paper ensures the slice comes out cleanly and saves cleanup time.

Make the Base

Mixing coconut, flour, sugar and butter well ensures every bite has the perfect texture. White sugar keeps the base light so the lemon flavor really shines. Pressing the base evenly ensures it holds together when sliced. Compacting it tightly avoids crumbling later. Bake until the base is lightly golden.

Make the Filling

To make the lemon filling combine condensed milk with juice + zest of 2 lemons. Whisk until smooth. Pour the lemon mixture evenly over the slightly cooled base. Smooth with a spatula. Even coverage guarantees every slice has the perfect balance of sweet and tangy. Smoothing the surface also helps the white chocolate layer go on neatly. Return the tray to the oven and bake for 15–18 minutes until the filling is just set but still slightly wobbly. Remove and cool completely. Baking just until set keeps the filling creamy. Overbaking can dry it out and make the texture less luscious.

Add Chocolate Topping

Melt white chocolate with small amount of vegetable oil. Pour over cooled slice and spread evenly. The oil keeps it glossy and prevents cracking when slicing. Chill the slice until set. Cut into squares or rectangles and optionally sprinkle with sugared lemon zest. Chilling ensures clean slices and a firm chocolate top. The sugared lemon zest adds a decorative crunch and highlights the citrus flavor.

Storage

Store the Lemon Coconut Slice in an airtight container for upto 5 days. If its warmer temperatures place it in the fridge, otherwise the pantry is fine. Serve chilled or at room temperature. For longer storage, you can freeze the slice for up to 1 month and should thaw in the fridge before serving.

Share Your Lemon Coconut Slice!

If you try this Lemon Coconut Slice, tag me on Instagram or TikTok @sara_elcock – I’d love to see your creations! Want more bright and zesty lemon recipes?

Love this Lemon Coconut Slice? Share your creations on Instagram, Pinterest, or TikTok and tag me so I can see your delicious results! #OldMateEats