This zesty Lemon Coconut Slice is a delicious, very easy to make, low sugar lunchbox treat or snack. With simple steps, this is a good one to get the children involved in. Young children can mix and press the base down, then hold a mixer for the Lemon Buttercream. If you are using a Thermomix … well, let them lick the spoon!
Confidence in the kitchen often starts with being allowed to cook for themselves, so older children and teens could do the whole recipe themselves, provided you supervise with the hot oven! This is sure to become a favourite so get baking today!
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
Lemon Coconut Slice
Serves: 12
This zesty Lemon Coconut Slice is a delicious, low sugar lunchbox treat or snack. Sure to become a favourite with every member of the family!
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). Thermomix 90, 1 minute, speed 3.
- Add the sweetener and mix to combine. Thermomix 30 seconds, temp 90, speed 4.
- Add all of the other ingredients and process or mix well until combined. Thermomix reverse speed 4, 30 seconds.
- Press firmly into a lined tin 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.
- 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.
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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! 🙂