Merle Parrish’s Coconut Slice

By Merle Parrish

Merle Perish Coconut Slice Recipe
This delicious slice makes good use of the crunchy desiccated coconut siting in your pantry and is so easy to create.




1 cup self-raising flour

1 cup desiccated coconut

1 cup brown sugar

pinch of salt

125g butter, melted

1 tsp vanilla essence


1 cup icing sugar

40g softened butter

1/4 cup lemon juice

desiccated coconut, to sprinkle


  1. Preheat the oven to moderate (180C). Grease a 26cm x 16cm (base measurement) slice tin and line with baking paper, hanging over the two long sides.
  2. Combine the flour, coconut, brown sugar and salt in a mixing bowl, and make a well in the centre. Add the butter and vanilla and mix until evenly combined.
  3. Press into the prepared tin, smoothing the surface with the back of a spoon. Bake for 20–25 minutes, until golden brown. Set aside to cool completely.
  4. To make the icing, sift the icing sugar into a bowl and add the butter and lemon juice. Use a wooden spoon to beat until smooth. Spread over the slice and sprinkle lightly with coconut. Leave for about 20 minutes, to set.
  5. Lift out of the tin, and cut into fingers to serve


From Merle’s Country Show Baking and Other Favourites by Merel Parrish, Reprinted by Permission of Random House Australia, Copyright Merle Parrish 2013. All Rights Reserved.

Merle Parrish’s: Best Baking Recipes


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login