This old-fashioned passionfruit slice has a buttery coconut base and a tangy, creamy topping that sets like magic in the oven.
It's the kind of slice that turns up at every school fete and CWA stall for good reason - sweet, sharp and ridiculously easy. If you're already a fan of my Lemon Coconut Slice or Mars Bar Slice, you're going to love this one just as much.
A Quick Look At The Recipe
✅ Recipe Name: Passionfruit Slice
🕒 Ready In: 35 minutes
👪 Serves: 16
🍚 Calories: 245kcal per serve
🥣 Main Ingredients: passionfruit pulp, condensed milk, self-raising flour, coconut
📖 Dietary Info: Vegetarian, can be made gluten-free
⭐ Why You'll Love It: It's a proper old-school Aussie classic - quick, cheap and made with stuff already sitting in your pantry.
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I love this recipe! It was so good, my sister and I have made multiple batches now! It's basically the only way I eat our homegrown passionfruit.
- Yameng
This one's a proper retro classic - the kind of recipe that's been passed around in old CWA cookbooks for decades, and it's just as popular with the passionfruit crowd as my Passionfruit Cheesecake or Passionfruit Mango Pavlova.
If you'd rather keep things zesty without the passionfruit, my Creamy Lemon Slice is another five-ingredient favourite worth bookmarking.
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Why You're Going To Love This Recipe
- A true classic - this tastes just like the ones Nan used to bake, no fancy equipment required.
- Only 10 minutes of prep, then the oven does all the hard work.
- Made with pantry staples and a tin of condensed milk - nothing fancy to track down.
- Why do kids and adults both go back for seconds? Because it's sweet, tangy and impossible to stop at just one square.
Slice Ingredients
You only need a handful of everyday ingredients for this one - here's what to watch out for.
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Passionfruit pulp - fresh is lovely if you've got a vine going mad out the back, but a tin from the supermarket works just as well.
- Sweetened condensed milk - stick with the full-fat tin. The light version won't set properly and you'll end up with a puddle instead of a slice.
- Freshly squeezed lemon juice gives the best tang, but bottled will do in a pinch.
- No self-raising flour in the pantry? Mix plain flour with a bit of baking powder and you're sorted.
Variations
- Gluten-Free Passionfruit Slice - swap the self-raising flour for a good gluten-free blend (add ½ teaspoon baking powder if yours doesn't already have it).
- No-Bake Passionfruit Slice - swap the baked base for crushed Marie biscuits mixed with melted butter, then chill until set.
- Want it richer? Replace half the condensed milk with cream cheese for a filling that's closer to my Passionfruit Cheesecake.
- Shortbread Base Passionfruit Slice - swap the base for a buttery shortbread crust like the one in my Ginger Crunch Slice for a richer, biscuit-style version.
- Stir an extra ½ cup of coconut through the topping if you're after more texture in every bite.
How To Make Passionfruit Slice
This one's genuinely simple - just two layers and two trips to the oven.
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Step 1: Make the base. Mix the flour, sugar, coconut and melted butter together until it forms a soft, crumbly dough.
- Step 2: Press and bake. Press the mixture firmly into your lined tin, smooth the top, then bake for 10-12 minutes until just lightly golden.
- Step 3: Whisk the topping. Whisk the condensed milk, lemon juice and passionfruit pulp together until it thickens slightly.
- Step 4: Pour and bake again. Pour the topping over the cooled base and bake for a further 15 minutes, until it's set when lightly touched.
Recipe Tips
- Press the base down firmly with the back of a spoon or a flat-bottomed glass - a loose base means a crumbly slice.
- Don't overbake the base. Lightly golden is what you want, not crunchy.
- The topping looks wobbly straight out of the oven. Don't panic, it firms up completely as it cools.
- Chill the slice for at least an hour before cutting, then use a hot, sharp knife for clean squares.
- Want to dress it up? A dollop of cream, some toasted coconut and an extra spoonful of passionfruit pulp turns this into a proper dinner party dessert.
- Storage: keep it in an airtight container at room temperature for up to 4 days.
- Freezing: this one's not freezer-friendly - the filling separates once it's thawed, so only make what you'll eat within the week.
Passionfruit Slice FAQs
Yes, but the texture changes quite a bit. A custard-style filling made from eggs, sugar and passionfruit pulp works instead, though it won't be quite as creamy or sweet.
An 18cm x 28cm slice tin gives you the right thickness. Go bigger and your slice will end up thinner (and it'll cook faster, so keep an eye on it).
Definitely. Fresh passionfruit gives a slightly stronger flavour, but tinned pulp is a great shortcut and works perfectly in the topping - just check the tin for added sugar first.
Yes. Use a good quality gluten-free self-raising flour blend and it'll turn out just as well.
Bake it up to 2 days ahead and keep it in the fridge. Honestly, the flavour gets even better once it's had a day to sit.
More Classic Slice Recipes You'll Love
If this passionfruit slice has you after more old-school favourites, here's where to go next.
Passionfruit Slice
Ingredients
- 150 g (1 cup) self raising flour
- 110 g (½ cup) caster sugar
- 85 g (1 cup) desiccated coconut
- 150 g butter melted
- 45 g passionfruit pulp approx 3 tbs - see notes
- 395 g sweetened condensed milk
- 45 g lemon juice approx 3 tbs
Instructions
Conventional Method
- Preheat oven to 160 degrees celsius fan-forced. Grease and line an 18X28cm rectangular slice pan with baking paper and set aside.
- Sift the self-raising flour into a large bowl.
- Add the caster sugar, coconut and melted butter. Mix together until a dough forms (use your hands if it's easier).
- Press the mixture firmly into the prepared tin and smooth the top with the back of a spoon.
- Bake in the oven for 10-12 minutes or until lightly golden. Set aside to cool slightly.
- Whisk the sweetened condensed milk, lemon juice and passionfruit pulp together in a bowl (it will thicken slightly).
- Pour the mixture over the top of the cooled slice base.
- Place back into oven for 15 minutes (or until the passionfruit layer has set when lightly touched). Leave in the pan to cool completely before cutting into slices.
Thermomix Method
- Preheat oven to 160 degrees celsius fan-forced. Grease and line an 18X28cm rectangular slice pan with baking paper and set aside.
- Place the butter into the Thermomix bowl and melt on Speed 2, 90 degrees for 2 minutes.
- Add the coconut, caster sugar and self raising flour. Knead on Interval Speed for 1 minute. Press the mixture firmly into the prepared tin and smooth the top with the back of a spoon.
- Bake in the oven for 10-12 minutes or until lightly golden. Set aside to cool slightly.
- Place the sweetened condensed milk, lemon juice and passionfruit pulp into the Thermomix bowl. Mix on Reverse Speed 3 for 20 seconds.
- Pour the mixture over the top of the cooled slice base.
- Place back into oven for 15 minutes (or until the passionfruit layer has set when lightly touched). Leave in the pan to cool completely before cutting into slices.
Notes
- Use the back of a spoon or a flat-bottomed glass to press the base firmly into the tin.
- Don't overbake the base-it should be lightly golden, not crisp.
- The filling will look slightly wobbly when it comes out of the oven; it firms up as it cools.
- Use fresh passionfruit pulp for extra tang, but tinned works perfectly too.
- Always let the slice cool completely before cutting; otherwise, the filling will tear.
- Store in an airtight container at room temperature for up to 4 days.
- Not suitable for freezing (the filling doesn't hold well once thawed).
Dennis says
Mine done in an airfryer which effected timing - one satisfied consumer said … just like my mother used to make. Another great recipe.
Lucy says
Fantastic!