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
- 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
- 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.
- 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 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.