Ingredients
Biscuit Base
- 1 cup self raising flour
- 1 cup desiccated coconut
- ½ cup caster sugar
- 100 grams butter, melted
Passionfruit Filling
- 600 grams sweetened condensed milk
- ½ cup lemon juice
- 3 passionfruit, pulp only
Instructions
Biscuit Base
- Preheat the oven to 180 °C. Line a slice tin with baking paper.
- Place the flour, coconut, sugar and butter into a large bowl. Stir to combine.
- Transfer the dough mixture to the slice tin and use your hands to press down the dough evenly over the tin.
- Bake in a the oven for 12-15 minutes, until lightly golden in colour. Remove from the oven and set aside to cool.
Passionfruit Filling
- Reduce the oven to 150 °C.
- Add the condensed milk, lemon juice and passionfruit pulp to a bowl. Use a whisk to combine.
- Pour the filling over the base and spread evenly.
- Bake for 15-17 minutes, until just firm to touch.
- Let cool before transferring to the fridge for 2-3 hours. Slice into squares once cool.
This coconut passionfruit slice is perfect for a warm summer’s day. A soft buttery coconut flavored biscuit base is topped with a creamy yet tangy passionfruit filling to make this delectable sweet treat.
Preparing the Coconut Base
Preparing the base doesn’t take much time or effort. You will want to start by first preheating the oven to 180 °C. Next prepare your slice pan. For the slice tin you will want a tin that is approximately 28 x 18 cms in size. Line the tin with baking paper that overlaps the edges, this will help to remove the finished slice from the tin.
Next, place self-raising flour, coconut, sugar and butter into a large bowl. Stir the ingredients to combine into something that will resemble loose breadcrumbs.
A lot of recipes similar to this ask for butter at room temperature. The great part to this recipe is that melted butter works great. Take your weighed out butter, cut into small cubes and then microwave in an appropriate dish for 30-45 seconds.
Finish the base by transferring the dough mixture to the prepared slice tin. Use your hands to press down the dough evenly over the tin to form a layer of roughly similar consistency.
Bake in the oven for 12-15 minutes, until lightly golden in color. Remove from the oven and set aside to cool.
Preparing the Passionfruit Filling
For the filling you will need approximately 1 & ½ 395g tins of sweetened condensed milk. Pour the condensed milk and lemon juice into a large bowl. Scoop the pulp out of 3 passionfruit and add them to the condensed milk. Use a whisk to thoroughly combine the filling.
Next, pour the passionfruit filling over the base and spread evenly. A plastic spatula can be great to help spread the filling. Reduce the oven to 150 °C and then finish the slice by baking it for 15-17 minutes. The cooked slice should be just firm to the touch.
Serving the Coconut Passionfruit Slice
Remove the cooked slice from the oven and then set aside to cool. Once cooled, transfer the slice to the fridge and leave to chill for 2-3 hours. Take a sharp knife and cut the slice into squares. The slice is best eaten cold.
Store any uneaten slice in an airtight container in the fridge. The slice will keep for up to a week.
