- Nut free
- Peanut free
- Sesame free
- Seafood free
- Shellfish free
- Soy free
- Vegetarian
This sweet and zesty coconut and lemon slice is an easy dessert or treat that is perfect to enjoy for morning or afternoon tea.
- Serves16
- Cook time25 minutes
- Prep time10 minutes, + chilling time
Ingredients
- 125g unsalted butter, melted
- 3/4 cup (165g) caster sugar
- 1 Coles Australian Free Range egg, lightly whisked
- 1 lemon, rind finely grated, juiced
- 1 cup (150g) plain flour
- 1/2 cup (40g) desiccated coconut
- 1/2 cup (45g) rolled oats
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
Lemon topping
- 2 cups (320g) icing sugar mixture
- 50g unsalted butter, melted
- 2 tbs lemon juice
- 1/3 cup (45g) craisins, chopped
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease a 20cm (base measurement) square cake pan. Line the base and sides with baking paper, allowing the sides to overhang.
Step 2
Place the butter and sugar in a large bowl. Use a wooden spoon to stir until well combined. Add the egg, lemon rind and juice and stir to combine. Add the flour, coconut, oats, bicarbonate of soda and salt and stir to combine.
Step 3
Press mixture evenly over base of the prepared pan. Bake for 25-30 mins or until just starting to turn golden at the edges. Set aside for 10 mins to cool.
Step 4
Meanwhile, to make the lemon topping, place the icing sugar, butter and lemon juice in a heatproof bowl over a saucepan of simmering water. Stir until smooth and glossy. Pour topping over slice and sprinkle with craisins. Place in the fridge for 2 hours or until the slice is firm and set. Cut into squares or slices.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Store leftover oat lemon slice in a single layer in the freezer for up to 3 months.
Lemon and coconut slice recipe
When you’re craving something sweet, this homemade lemon and coconut slice is the perfect dessert to whip up for you and the family. Featuring a chewy zesty lemon, coconut and oat base with a luscious lemon topping, this baked slice uses pantry ingredients you may already have on hand. We finished our version with chopped craisins, however, feel free to add your own spin with whatever dried fruits and nuts you prefer. This recipe makes 16 slices, so it’s great for afternoon tea or packed in a picnic basket for your next outdoor gathering.
What you’ll need to make this coconut and lemon slice
You won’t require any fancy cooking appliances like stand mixers or hand beaters to make this lemon and oat slice at home. Everyday equipment, such as a cake pan, a wooden spoon, a saucepan and an oven are all you need. When it comes to ingredients, the fresher the better. Opt for whole lemons rather than bottled juice, as fresh lemons have a brighter, zesty flavour. Check your eggs for freshness and ensure your pantry items like oats, sugar and flour are all within the use by dates.
How to make the best lemon oat slice
Ensure you correctly measure all your ingredients in this lemon coconut oat slice recipe and stir well until everything is lump-free and combined. Don’t forget a touch of bicarbonate of soda to help achieve a light and chewy base. For a smooth lemon icing topping, combine the icing sugar, butter and lemon over a saucepan of simmering water and stir until everything is well mixed. While the icing is still warm, sprinkle over the craisins, before popping the lemon slice with rolled oats in the fridge to set. You’ll know the slice is ready to eat when it’s firm to the touch and the icing is solid.
Love this recipe?
Loving this lemon oat slice recipe? For more zesty dessert slices, try your hand at our lime and lemon coconut slice, passionfruit coconut slice, or this lemon and blueberry cheesecake slice.
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