Zesty lime and coconut slice

Our lime tree has flourished over the last few years, so much so, that I need to use my limes for something other than just gin and tonics…not that there’s anything wrong with that! This coconut and lime slice is a beautiful blend of sour and sweet but if you can’t get hold of limes; lemons will do. It’s light and delicious and very easy to eat. A perfect summer zesty pick me up. Adapted from a Bake Play Smile recipe.


Biscuit base

  • 250 g sweet plain biscuits
  • 3/4 cup sweetened condensed milk
  • 80 g unsalted butter, melted
  • 70 g desiccated coconut
  • Zest of 2 limes
  • Juice of 2 limes

Icing topping

  • 90 g unsalted butter, softened
  • 360 g icing sugar mixture
  • Zest of two limes
  • Juice of two limes
  • 2 tblsp water
  • 3 tblsp desiccated coconut

To make the biscuit base, blitz the biscuits in a food processor until they resemble medium crumbs. You can bash them in a plastic bag if you don’t have a food processor. In a medium sized bowl, mix the biscuit crumbs with the melted butter, sweetened condensed milk and desiccated coconut. Add in the lime zest and juice. If you are using lemons instead, you’ll probably only need to use one large lemon. Mix well.

Line a cake tin with baking paper as it makes removing the slice from the tin so much easier. I used a 20 cm/ 8 in square tin, but you can also use a rectangular tin. Pour in the biscuit mix and spread and press it down until it’s level. Refrigerate the base while you’re making the slice topping.


To make the topping, mix together the icing sugar, softened butter, water and lime zest and juice until there are no lumps. Spread the topping over the biscuit crumb base and sprinkle on the desiccated coconut. Return to the fridge for at least two hours.


The slice will be ready to cut when the icing is firm to touch. Remove the slice and cut into squares or bars. Store in an airtight container in the fridge.



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