This zesty lemon coconut slice is an easy, low-sugar treat that’s perfect for lunchboxes or snacks, and it’s a staple in the Harding household. With simple steps, it’s a great recipe to get the kids involved—little ones can help mix and press the base, while older kids and teens can tackle the whole thing (with a bit of oven supervision). Whether you’re baking solo or with the family, this recipe is sure to become a favourite!
Health benefits
This is so much healthier than many conventional lemon slice recipes that use condensed milk and crushed biscuits for the base. Lemons are rich in vitamin C, which supports immune health, and the coconut offers healthy fats and fibre for sustained energy. It’s refined sugar-free and using wholemeal spelt flour and oats adds more fibre making this slice a more nourishing option compared to typical sugary treats.
Ingredients
With simple ingredients like melted butter (or coconut oil), wholemeal spelt flour, oats, fresh lemon zest and desiccated coconut, this healthy lemon slice recipe has a wholesome base. The lemon buttercream frosting adds a deliciously tangy finish, and you can easily adjust the recipe with gluten-free or vegan substitutions.
How to make a healthy Lemon Coconut Slice
To make this healthy Lemon Coconut Slice recipe, simply melt your butter, mix in the sweetener, and stir or blend in the dry ingredients until combined (either by hand or with a food processor). Press the mixture into a baking pan lined with baking paper (parchment paper), bake, and let it cool before adding the lemon buttercream. Once chilled, slice it up and enjoy this delicious treat!
If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.
Serving suggestions and how to store
For the best texture, store this lemon coconut slice in the fridge or freezer. It’s perfect straight from the fridge, or you can freeze it for longer storage. When packing for school lunches, just include an ice pack to keep it fresh.
Vary this lemon coconut slice to suit your needs
For a gluten-free version, swap the spelt flour for a gluten-free flour (or almond meal), and replace oats with quinoa flakes. If you need it dairy-free or vegan, use coconut oil in the base and cashew cream for the icing. For a low-fructose option, sweeten with brown rice syrup instead of honey or maple syrup. This is also perfect for those with egg allergies being egg-free.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
For more easy to make, delicious healthy sweet recipes, click HERE.
Ingredients
- 150 g butter or coconut oil
- 85 g rice malt syrup, honey or maple syrup (¼ cup approx.)
- 1 lemon/s – zest (juice reserved for icing)
- 120 g wholemeal spelt flour (1 cup)
- 90 g rolled oats (1 cup)
- 100 g desiccated coconut (1 cup)
Lemon Buttercream (see below note)
- 70 g butter – at room temperature (important it's not over softened or too cold)
- 20 ml lemon juice – no more or it may split
- 3 tbsp rice malt syrup or honey
- 3 tbsp tapioca flour – or arrowroot
- 2 tbsp desiccated coconut – for decorating, optional
Method
- Preheat your oven to 180°C/350°F (fan forced).
- Melt your butter (or coconut oil) in a large pot. If using a Thermomix 90, 1 minute, speed 3.
- Add the sweetener and mix to combine by hand or in a food processor. If using a Thermomix 30 seconds, temp 90, speed 4.
- Add all of the other ingredients and process or mix well until combined. If using a Thermomix, reverse speed 4, 30 seconds.
- Press firmly into a lined slice tin (approx. 17 x 27cm) and bake for 10-12 minutes. Take care not to overcook this as it can dry out. If your oven runs hot, reduce the temperature to 160°C.
- Allow to cool in the tin (it firms as it cools) and once cooled, pop it into the fridge to chill for 30 minutes or more.
Lemon Buttercream
- Beat the icing by mixing all of the ingredients together in a small bowl until smooth and creamy. Thermomix butterfly, 20 seconds, speed 3.
- Spread over the chilled slice.
- Sprinkle over a little extra desiccated (or shredded) coconut.
- Chill for 10 more minutes in the freezer, remove from the tin and carefully slice into squares by pressing straight down with a large sharp knife.
- Refrigerating before slicing makes it much easier to cut without crumbling.
Troubleshooting the icing…
- If it's grainy or curdled – means the mixture is too cold. It usually needs warming up (either with a hair dryer or a warm towel wrapped around the bowl). Once it is a slightly warmer temperature, whip it up again with an electric beater / Thermomix.
- If it it is very thin – usually means that the butter/ mixture is too warm and needs cooling down. Putting the bowl in the fridge for 15 minutes or so and then beating it afterwards should fix it perfectly. You can also add a bit more tapioca to thicken it.
Store
- Store in the fridge or freeze in an airtight container. The butter icing will soften when left at room temperature.
- I enjoy these straight from the fridge or freezer. When packing into school lunches, pack against an ice brick.
Variations
Gluten-free
Substitute the spelt with your favourite gluten-free flour and the oats can be replaced by quinoa flakes.Dairy-free or vegan
Replace the butter in the base with coconut oil (this will produce a tougher/ crisper slice). For the icing a cashew cream would be the best choice.Low-fructose
Use brown rice syrup as your sweetener.Let me know how you love this zesty and delicious treat. I’d really appreciate it if you could leave a short comment and 5 stars!
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Liz Frederickson says
I am out of spelt, I am going to try with almond meal. I love lemon slice! Childhood fav!! Now without 1/2 condensed milk ???
Georgia Harding says
Yes!! Love to hear how it went with the almond meal. I have made it with a mix of meal and buckwheat and it was great Gx
Samantha says
Great to know I am going to try Buckwheat and almond meal this afternoon
Sharlene Duff says
Made these today.
So yummy!!!
Georgia Harding says
So glad you enjoyed it Sharlene, it’s one of my personal favourites G x
Lynnette Greyling says
Kids loved it! (And adults!)
Georgia Harding says
Oh yay, thrilled Lynette and cheers for the 5 ?s G x
Ashleigh Burge says
DELISH!!
Georgia Harding says
So glad you thought so Ashleigh G x
Nicole Barrett says
Made this a couple of times and it’s delicious! Very quick to make. My icing was grainy when mixed in the Thermomix but it was easy to remedy with the trouble shooting notes, just gave it a good stir by hand.
Georgia Harding says
It is a quick and simple one for sure, glad you enjoyed it G x
Elizabeth Giroud says
So much better than the store bought version! Straight to favourites! Made icing with coconut oil in the thermomix and consistency was perfect first time. Quinoa flakes & GF plain flour with nuttlex made for a lovely base also.
Georgia Harding says
So glad you loved it Elizabeth, thanks for your feedback and sharing your fabulous variations too G x
Tania Baxter says
I’m halfway through making. The smell of the base is intoxicating! Made it GF, replaced oars with puffed quinoa?
Georgia Harding says
Perfect, enjoy Tania G x
Alison Donpon says
So good, love making this and keeping in the freezer for lunch boxes.
Georgia Harding says
It’s a personal favourite too Alison G x
Lauren says
Hi Georgia, What are other alternatives to tapioca or arrowroot flour? Thanks!
Georgia Harding says
Corn flour is fine too Lauren G x
Tarina says
Thankyou that was my question too
Monika says
Such a great recipe! I love this slice 🍋
Well Nourished Team says
Very happy you loved the slice, and so easy too!
SONIA GARREFFA says
We love this slice so delicious 😋🍋
Well Nourished Team says
Thanks Sonia, happy you loved it! 🙂
Emma says
Hi Georgia,
I’d like to make this for a Picnic High Tea for Mother’s Day. Mum can’t eat coconut though, so would the recipe still work if I left it out? Otherwise would you please be able to recommend a similar recipe or ingredient substitution? Thank you for all the beautiful recipes 🙂.
Well Nourished Team says
Hi Emma, you could sub the coconut with the same cup measurement of almond meal. Let us know how it goes.
Julie says
Yummy yummy in my tummy.
Well Nourished Team says
So happy to hear you loved this recipe Julie!
Sue Lovering says
So delicious, fixing my afternoon cravings with a cup of tea😋
Well Nourished Team says
Tea and Lemon Coconut Slice – what a perfect combination!