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Passionfruit coconut slice recipe
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Indulgent passionfruit and coconut slice - a must-have versatile treat!
Ingredients:
  • 120g butter, softened
  • 330.00g caster sugar
  • 1 Free Range Egg
  • 150g plain flour
  • 40g desiccated coconut
  • 170g can Passionfruit Pulp
  • 50g butter, chopped
  • 4.00 Free Range Eggs, lightly whisked
  • 21.00 gm lemon juice
  • 1 tsp finely grated lemon rind
  • 120g desiccated coconut
  • 115g shredded coconut
Instructions:
  • In a small saucepan over medium-low heat, combine passionfruit pulp, butter, egg, sugar, lemon juice, and lemon rind. Cook while stirring constantly until the mixture boils and thickens, about 5 minutes. Chill in the fridge for 1 hour in a heatproof bowl.
  • 1. Preheat your oven to 180°C. 2. Grease a 20cm x 30cm lamington pan and line it with baking paper, leaving some overhang. 3. Using an electric mixer, cream the butter and sugar until pale and creamy. 4. Add the egg and beat until well combined. 5. Fold in the flour and coconut. 6. Spread the mixture into the pan and level the top. 7. Bake for 15-20 minutes or until lightly golden. 8. Allow it to cool a bit before spreading the passionfruit curd evenly on top.
  • Create the coconut topping by whisking together the egg and sugar in a large bowl. Gently fold in the combined coconut mixture using a fork until fully mixed. Sprinkle the topping over the slice and lightly press it down with the back of a spoon.
  • Bake until golden brown, approximately 20 minutes. Allow it to cool before cutting it into pieces.

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