Lemon Coconut Slice Recipe (Dairy & Gluten Free)

This healthy lemon coconut slice is a delightful treat incredibly moist, tasty, and easy to make! Made with two lemon layers, it is going to become one of your favourite recipes! Only takes 15 minutes to prepare + it’s gluten-free, grain-free & dairy-free.

If you think that life is better with a sweet treat, we're on the same page!

This recipe is a lemon version of my chocolate coconut slice. For more lemon desserts, you might also want to check these low carb lemon coconut muffins.

Jump to:

• Ingredients
• How to make this easy lemon coconut slice
• Substitutions
• Why you will love this healthy lemon coconut slice
• Equipment
• Storage
• Top tips to make the best lemon coconut slice!!
• FAQ
• Related
• Lemon Coconut Slice Recipe (Dairy and Gluten Free)
• See what other people think about this recipe!

Ingredients

All the ingredients to make this coconut lemon slice can be easily found in your grocery store:

Base

• Pitted dates
• Coconut oil melted
• Organic eggs
• Shredded coconut or desiccated coconut
• Coconut flour
• Fresh lemon: lemon zest & lemon juice
• Baking powder
• Vanilla extract

Coconut cream lemon frosting

• Thick canned coconut cream
• Fresh lemon: lemon zest & lemon juice
• Honey

See recipe card for quantities.

How to make this easy lemon coconut slice

Making this delicious slice is super quick & easy!! Preheat the oven in top & bottom baking mode at 180 degree Celsius.

MAKE THE LEMON COCONUT BASE

The first step is to chop the dates along with the coconut oil, in a food chopper or food processor, until the dates are finely chopped.

Transfer to a large mixing bowl, and whisk with the eggs. Add the chopped dates & coconut oil, and combine well. Stir the rest of the base ingredients and combine. The batter should be very thick.

MAKE THE LEMON ICING

Combine all the frosting ingredients in a bowl and mix well to combine.

BAKE THE BASE

Add parchment paper to a 25cm x 15cm baking tin for easy removal, and transfer the batter to it. Spread evenly using a rubber spatula, and bake for 15 minutes. It should feel very moist and almost a bit raw when you get it out.

IF YOU WANT THIS LEMON COCONUT SLICE EXTRA MOIST (MY FAV!)

While the base is still hot, add half of the lemon icing on top of the base, and spread evenly using a rubber spatula. The base will absorb most of the lemon icing. It will end up looking like the picture above.

Let it cool completely, and then spread evenly the other half of the lemon cream. Sprinkle some shredded coconut on top, and cut in squares with a sharp knife! Store in the fridge and eat cold.

IF YOU WANT THE SLICE NORMAL MOIST (ALSO GREAT!)

Let the base cool down completely. Add the lemon frosting on top of the base, and spread evenly using a rubber spatula. Sprinkle some shredded or desiccated coconut on top, and cut in squares with a sharp knife! Store in the fridge and eat cold.

Tip: it’s super important to not overbake the base! Otherwise it will end up dry.

Substitutions

• Coconut sugar – instead of dates. This way you won’t need a food processor or food chopper. Use ¾ of coconut sugar instead of dates.
• Use other flour – like almond flour or buckwheat flour, instead of coconut flour. Please check the conversion rate as the amount will vary depending on the flour you use.

Why you will love this healthy lemon coconut slice

I could just say because it’s simply delicious, but I’ll give you a few more reasons… 😋

• Super quick & easy to make – 15 minutes to prepare, and 15 minutes to bake only!
• Naturally sweetened with dates – no added sugar!
• Super moist & tasty a delightful treat that everyone will love!
• Gluten-free, grain-free & dairy-free, making it a great recipe for those with food intolerances
• Loved by everyone – even by not fans of coconut (I promise)

Equipment

All you need to make this lemon coconut slice is…

• Cup measurer
• Teaspoon & tablespoon measurer
• Food processor or food chopper
• Large mixing bowl
• Small bowl
• Whisk
• Rubber spatula
• 25cm x 15cm baking tin

Storage

Due to the coconut cream, this slice must be stored in an airtight container in the fridge for up to 5-7 days. I also find it has a better texture when eaten cold rather than at room temperature.

I highly recommend using a brand new coconut cream to make this slice, to make it last for longer.

Top tips to make the best lemon coconut slice!!

It’s super important to not over-bake the base! Otherwise it will end up too dry. Bake in baking mode top & bottom, I do not recommend using the fan mode!

A thick canned coconut cream is a must, otherwise the lemon cream will be too runny. Here you are some tips of how to find thick coconut cream in the supermarket:

• Shake the can and see whether it makes noise as if there’d be liquid inside. If it sounds liquid, it won’t work! If it doesn’t make noise, it’s because it’s thick/solid.
• Check the ingredients list. When a coconut cream has thickeners like guar gum, it’s very likely it’s going to be thick.

FAQ

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Related

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