Gluten-free coconut citrus slice

This lovely citrus slice is just perfect as a sweet picnic snack, or served as dessert with plain yoghurt and a drizzle of honey. It's gluten-free too - so everyone can enjoy the goodness!

By Jo Wilcox
  • 20 mins preparation
  • 15 mins cooking plus cooling and setting
  • Makes 16 bars
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For more recipes like this, check out our collection of 12 luscious lemon slice recipes.


  • 150 g butter
  • 3/4 cup sugar
  • 1/3 cup honey, plus 1 Tbsp extra to serve (optional)
  • 2 cups desiccated coconut
  • 200 g gluten-free rice biscuits (we used Arnott's rice cookies), finely crushed but not powdery
  • 1 tbsp finely grated citrus zest (eg orange or lemon, lime, mandarin etc)
  • 50 g butter
  • 3 cups icing sugar
  • 1/4 cup citrus juice
  • 2 tbsp finely grated citrus zest
  • 1 lemon, sliced into thin rounds


  • 1
    Preheat the oven to 175°C. Line a 22cm square cake tin (or similar) with baking paper.
  • 2
    In a medium pot, heat butter, sugar and honey until the sugar has dissolved, then simmer for 3-4 minutes until glossy and syrupy. Remove from the heat and stir in the coconut, rice biscuits and zest.
  • 3
    Spoon into tin and press down evenly with the back of a spoon. Bake for 12-14 minutes or until just turning golden at the edges. (It may be bubbly on the surface but this will settle when cooled.) Allow to cool completely before icing.
  • 4
    For the icing, cream the butter in a bowl until fluffy. Add the icing sugar 1 cup at time, alternating with the citrus juice and zest, until the icing is creamy and thick.
  • 5
    Spread the icing over the cooked base and decorate with the finely sliced lemon. Set aside for 20 minutes to set. To serve, cut into bars or fingers and drizzle with honey if desired.


This slice will keep for a week if stored in a sealed container in the fridge, or for 2 days at room temperature. This also makes a lovely dessert served with plain yoghurt and a drizzle of honey.