An old-fashioned passionfruit slice with a buttery cake base and a tangy, creamy passionfruit topping. Whether you know it as a CWA classic or just remember it from school fetes, this slice is pure Aussie comfort baking. It’s quick, uses pantry staples, and works beautifully with both conventional and Thermomix methods.
If you love easy slices like my Lemon Coconut Slice or Mars Bar Slice, this baked passionfruit slice will definitely become a favourite in your kitchen too.
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 passionfruit slice recipe is a retro classic you’ll find in many Australian and New Zealand kitchens (and in plenty of old CWA cookbooks too!). It has two simple layers:
- The base – a buttery, lightly golden cake-style base made with flour, coconut, sugar and melted butter.
- The topping – a creamy, zesty filling made from condensed milk, lemon juice and passionfruit pulp that sets in the oven into a luscious, tangy layer.
Think of it as the tropical cousin of Creamy Lemon Slice with a fresh burst of passionfruit. Perfect for afternoon tea, school lunchboxes, or serving with a cuppa when friends drop by.
Jump to:
Why You're Going To Love This Recipe
- A true classic – this old-fashioned passionfruit slice tastes just like the ones Nan used to bake.
- Quick and fuss-free – only 10 minutes prep and the oven does the rest.
- Everyday ingredients – nothing fancy here, just pantry staples and a tin of condensed milk.
- Thermomix + conventional methods – whichever way you bake, I’ve got you covered.
- Crowd-pleaser – a sweet, tangy, creamy slice or dessert loved by both kids and adults.
Slice Ingredients
You only need a handful of simple ingredients for this passionfruit slice with condensed milk:
- Passionfruit pulp – use fresh if you’re lucky enough to have vines, otherwise grab a tin from the supermarket.
- Sweetened condensed milk – full-fat works best (skip the skim version as it won’t set as firmly).
- Lemon juice – fresh or bottled is fine, but freshly squeezed gives the best tang.
- Self-raising flour – if you don’t have any, make your own with plain flour and baking powder.
The rest is made up of basic baking staples like caster sugar (superfine sugar), desiccated coconut and melted butter.
Variations
Here are a few ways you can mix up this recipe:
- Gluten-Free Passionfruit Slice – swap the self-raising flour for a gluten-free blend (add ½ teaspoon baking powder if your mix doesn’t include it).
- No-Bake Passionfruit Slice – use a biscuit base (like crushed Marie biscuits + melted butter) instead of the baked base, and chill until set.
- Coconut Passionfruit Slice – stir an extra ½ cup of coconut into the topping for even more texture.
- Passionfruit Cheesecake Slice – replace half the condensed milk with cream cheese for a cheesecake-style filling.
- Shortbread Base Passionfruit Slice – swap the base for a buttery shortbread crust for a richer, biscuit-style version.
How To Make Passionfruit Slice
This easy passionfruit slice recipe is so simple. Here’s how to make it:
(Note: scroll down to the recipe card below for the Thermomix instructions)
- Step 1: Make the base – mix together the flour, sugar, coconut and melted butter.
- Step 2: Press firmly into the prepared pan and smooth with the back of a metal spoon.
Bake the base – 10–12 minutes until just lightly golden. Set aside to cool slightly.
- Step 3: Make the tangy passionfruit icing – whisk condensed milk, lemon juice and passionfruit pulp together until slightly thickened.
- Step 4: Bake again – pour topping over the base and bake for 15 minutes or until set when lightly touched.
Top Tip
For neat, clean edges, chill your slice in the fridge before cutting with a sharp knife.
Recipe Tips
- 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 the freezer (the filling doesn’t hold well once thawed).
Passionfruit Slice FAQs
Yes, but the texture will change. You can make a custard-style filling with eggs, sugar and passionfruit pulp instead, but it won’t have the same creamy sweetness.
I recommend an 18cm x 28cm slice tin for the perfect thickness. A larger tin will make a thinner slice.
Yes – use a good quality gluten-free self-raising flour blend.
Allow it to cool completely, then chill for 1 hour in the fridge. Use a hot, sharp knife to cut clean squares.
This recipe isn’t suitable for freezing as the filling can separate once thawed. Best enjoyed fresh within 4 days.
More Classic Slice Recipes
If you love this passionfruit slice, try these other old-fashioned slice recipes too:
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).
Di says
What a deliciously naughty way to use up our masses of passionfruit. Doubled the recipe because only had a large pan, but oh my, didn't regret it.
Tracy says
A delicious slice, especially the base. Thank you for bringing back all the old favourites.
Lucy says
I'm so glad you liked it!
Ilk says
Hello, quick question. Step 1 and 6, it seems to say degrees to 160. At step 6 it drops to 160. What degree should the oven be at for step 1?
Lucy says
My apologies for the confusion! I have fixed this up in the recipe card now (it's 160 the entire time).
Sarah Richards says
I made this for the first time today and it’s delicious! I will definitely make again!
Leesa says
I had half the pulp from 4 fruit and halved the recipe and made 12 mini muffins and they were delicious. If you like passionfruit and like the seeds. They are so fluffy with the yoghurt. Definitely will keep this recipe. I wonder if any other fruits would work ?
Lucy says
Great idea!
Cozz says
Yummo and so easy to make, remember my mother making this slice, great use for some of our frozen passionfruit for this years bumper crop
Lucy says
Oh I'm so glad to hear that you enjoyed it!
Madelaine says
Obsessed with this recipe. I’ve made it a few times now with the kids. It’s so easy and so delicious!
Lucy says
Oh I'm so happy to hear that!!