Step 1

Combine coconut, condensed milk and lemon juice.

Step 2

Add melted copha, mix well.

Step 3

Place biscuits in a 20cm x 20cm slice tin, plain face down.

Step 4

Spread filling over biscuits and cover with remaining biscuits.

Step 5

To make the icing, place the icing sugar, copha and lemon zest in a bowl and whisk until smooth.

Step 6

Spread over the top of the slice.

Step 7

Ice with lemon or passionfruit icing.

Step 8

Allow to set before cutting, preferably overnight.

Step 9

Keeps well in fridge.