Okay, confession time: I once tried to impress a date with a complicated lemon tart that required three bowls, a temperamental pastry brush, and my dignity. We ended up eating takeout on the couch while I promised I knew how to bake. Enter this Easy One Bowl Coconut Lemon Slice — no mixer, no drama, and it still smells like sunshine. This recipe comes together in one bowl, sends a bright citrus perfume through your kitchen, and gives you that tender, slightly crumbly slice studded with toasted coconut. If you want dessert that feels fancy but behaves like a loyal friend, this is your new go-to.
Quick Facts
- Yield: Serves 12
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
Why This Recipe is Awesome
It only needs one bowl and no mixer, so you keep one counter clean and your ego intact. The crumb stays tender, the edges get lightly golden and slightly crisp, and sweet coconut plays off bright lemon for a perfectly balanced bite. It’s so easy even your oven can’t mess it up. Plus, the lemon glaze adds that glossy zing that makes people say, “Who made this?” (Hint: you did.)
Ingredients
For the Main Dish:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp fine salt
- 1 cup unsweetened shredded coconut (plus 2 tbsp toasted for topping)
- 2 large eggs, at room temperature
- ¾ cup (1 ½ sticks) unsalted butter, melted and slightly cooled
- 2 tbsp fresh lemon zest (about 2–3 lemons)
- 3 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- Optional: 2 tbsp plain Greek yogurt for extra tenderness
For the Glaze:
- 1 cup powdered sugar, sifted
- 2–3 tbsp fresh lemon juice (adjust for desired thickness)
- Extra toasted shredded coconut for sprinkling
How I Make It
Step 1:
Preheat the oven to 350°F and line an 8×8-inch square pan with parchment, leaving a little overhang. In a large bowl, whisk together the 1 ¾ cups flour, 1 cup sugar, 1 tsp baking powder, and ½ tsp salt until uniform. The dry mixture will look pale and snow-dusted — like baking in miniature winter.
Step 2:
Stir in 1 cup shredded coconut and the zest from 2 tbsp of lemon. Crack in the 2 large eggs, then pour the ¾ cup melted butter, 3 tbsp lemon juice, and 1 tsp vanilla. If you’re using Greek yogurt, add it now. Use a spatula and fold everything together until you have a sticky, glossy batter. Don’t overmix — a few streaks of flour hiding are fine.
Step 3:
Scrape the batter into your prepared pan and spread it with the back of a spoon or offset spatula. The batter smells like lemon-laced coconut fudge — bright and almost tropical. Sprinkle the top with the reserved 2 tbsp toasted coconut for texture and a pretty finish. Tap the pan once or twice on the counter to remove air bubbles.
Step 4:
Bake at 350°F for 25–30 minutes, until the edges turn golden and the center springs back when you gently press it. You might hear a faint crackle as the coconut toasts in the oven — that’s your cue. Don’t wait for a long, dry toothpick; the slice should stay slightly tender in the middle.
Step 5:
Let the slice cool in the pan for 10 minutes, then lift it out using the parchment overhang and cool on a rack another 15 minutes. Whisk together 1 cup powdered sugar and 2–3 tbsp lemon juice until smooth; pour or drizzle the glaze over the warm slice so it settles into little glossy puddles. Scatter extra toasted coconut on top. Slice into 12 pieces once the glaze sets—about 20 minutes—and serve.
Pro Tips
- Use room-temperature eggs for a smoother batter and even rise.
- Don’t skip the lemon zest — the rind holds the most aroma and gives a bright citrus punch.
- If the top browns too quickly, tent with foil for the last 8–10 minutes of baking.
- For a chewier texture, swap half the shredded coconut for sweetened shredded coconut; expect slightly more sweetness.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Butter: swap with ¾ cup coconut oil for a dairy-free version — expect a subtle coconut flavor.
- Flour: use a 1:1 gluten-free flour blend to make this gluten-free; texture stays similar but don’t overmix.
- Sugar: replace half the granulated sugar with light brown sugar for a deeper, caramel note.
- Dairy-free idea: use coconut oil + dairy-free yogurt to make the whole thing dairy-free and still tender.
Variations & Tips
- Add ½ cup chopped white chocolate chips to the batter for a white chocolate–lemon twist.
- Stir in ¼ tsp ground cardamom for a fragrant, bakery-style variation.
- Make it extra tropical: fold in ½ cup shredded dried pineapple (finely chopped) along with the coconut.
- For a lighter option, replace half the butter with unsweetened applesauce — the texture becomes cakier.
- Turn it into bars: press the batter thinner into a 9×13 pan and reduce baking time by 5–7 minutes for thinner, chewier bars.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the slice, cool completely, then wrap tightly and store at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat briefly in a 325°F oven for 5–7 minutes to revive the texture, or serve cold with coffee.
- Can I double the recipe?
- Sure thing. Use a 9×13 pan and expect the bake time to increase by about 5–8 minutes; start checking at the original time. The edges will brown a touch more, so tent with foil if needed.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ cup oil (like coconut or neutral vegetable oil) instead of ¾ cup melted butter.
- How do I know it’s done?
- Look for golden edges, a springy center when you press lightly, and a toothpick that comes out with a few moist crumbs (not wet batter). The top should smell toasty and lemony.
- What if I don’t have ingredient X?
- No panic. No lemon? Use 1 tsp vanilla + 1–2 tbsp mild white vinegar for brightness. Out of shredded coconut? Toasted oats add texture and a gentle nutty note.
How I Like to Serve It
I slice this into generous squares and pair it with a cup of strong coffee for a cozy afternoon treat. It also plays well at potlucks — people love the bright lemon flavor and the flaky coconut on top. During spring and summer, I serve it chilled with vanilla ice cream; in cooler months, I warm a slice for 10 seconds in the microwave and dot with whipped cream.
Notes
- Store airtight at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze slices individually wrapped for up to 2 months.
- No meat here, but remember safe cooking temps: cook poultry to 165°F, ground meats to 160°F, and whole cuts to your preferred doneness.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece! This one-bowl coconut lemon slice proves simple can be stunning, and you don’t need a dishwasher full of bowls to prove it.