Iced Lemon Coconut Slice

Serves 12-14 Prep Time 1 hours   Rated:    
by Tenina Holder

I don’t want to admit it…but seriously…coming home from a holiday where you are waited on hand and foot has been hell! So when I walked past the Muffin Something or Other shop and saw the Lemon Coconut Slices in the glass cabinet, I was filled with a longing to just buy one and be done with the whole concept of making every blessed thing from scratch! But I am not sure if I have been thermomixing for a little too long…I couldn’t do it. I need therapy. I need to be tied down and force fed fast food or premade cakes…is there anyone out there up for the task?

What I DID do was buy a pack of Arrowroot biscuits (shock, horror) and whip this up. I am not sure if it was the weather today, but it needed to be kept in the freezer to hold its shape. It has been totally humid and hot today, so I am going with that. Otherwise, try a little less butter, but it wouldn’t come together until I added the amount that appears in this recipe. And no, I didn’t make the butter myself! (Not this time.)

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Need

  • Base
  • 2 lemons zested, finely grated
  • 150 Grams Butter cubed
  • 50 Grams cashews, roasted
  • 250 Grams Arnotts Milk Arrowroot biscuits
  • 1 Teaspoon Vanilla Bean Paste BUY
  • Icing
  • 200 Grams icing sugar
  • 1 lemon, juice (around 50g)
  • 70 Grams Butter cubed
  • Enough Shredded Coconut to cover icing to taste BUY

Do

1  

Place all base ingredients into Thermomix bowl and blend 20 sec/speed 8 or until well blended and coming together.

2  

Line a square baking tin with paper and press the mixture into it. Refrigerate for 1 hour.

3  

Make icing by placing all ingredients except coconut into Thermomix bowl and blending 20-30 sec/speed 6.

4  

Spread on top of slice, top with coconut and place into freezer until ready to serve. Slice when frozen….and eat whenever you damn well feel like it!

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