Lemon Coconut Slice
Servings: 12
This lemon coconut slice is the perfect mix of zesty lemon and creamy coconut in an easy-to-make treat. It’s a wholesome, homemade alternative to store-bought snacks.
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
Instructions
- 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.