Combine all ingredients for the base in a food processor and make a paste.
Spread it evenly in a 20x20cm square cake tin (you can also use a round one and make an easy lemon cake). Layer the tin with parchment paper or plastic foil, so you can easily remove the dessert later.
Put lemon juice, coconut oil, vanilla essence, and coconut cream in a cup, and use a hand blender to mix them together. In a few minutes, the lemon juice will get absorbed by the coconut cream.
Flat out the lemon coconut mixture on top of the base.
Finish the dessert with grated lemon zest and coconut flakes.
Leave the dessert in the freezer at least for an hour.
Cut it into squares (or triangular pieces, if you're making a cake) and enjoy your lush lemon coconut slices.