Coconut, Passionfruit & Raspberry Jam Slice

A delicious twist on a classic favourite... this 4 layered Coconut, Passionfruit & Raspberry Jam Slice is seriously yum!

5 from 2 votes

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Course: sweets

Cuisine: slices and bars

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: pieces

Calories: 449kcal

Preheat oven to 180 degrees celsius (fan-forced). Grease and line a 20X30cm rectangular slice tin with baking paper and set aside.
Place the melted butter, desiccated coconut, caster sugar, self raising flour and egg into a bowl. Mix until well combined (the mixture may still be a little crumbly).
Press the mixture very firmly into the prepared tin and bake for 15 minutes or until starting to turn a very light golden. Remove from the oven.
Spread the raspberry jam over the top of the warm slice base. Spoon over the passionfruit pulp.
In a seperate bowl, mix the egg whites, desiccated coconut, shredded coconut and caster sugar together. Spoon the mixture over the top of the jam/passionfruit pulp.
Bake in the oven for a further 10-15 minutes or until the coconut is just starting to turn golden.
Allow to cool completely before cutting into slices.
Store in an airtight container for up to 4 days at room temperature.

Preheat oven to 180 degrees celsius (fan-forced). Grease and line a 20X30cm rectangular slice tin with baking paper and set aside.
Place the butter into the Thermomix bowl and melt on 80 degrees, Speed 2, 3 minutes.
Add the desiccated coconut, caster sugar, self raising flour and egg and mix on Speed 4, 10 seconds.
Knead for 50 seconds or until the mixture has come together (it may still be a little crumbly).
Press the mixture very firmly into the prepared tin and bake for 15 minutes or until starting to turn a very light golden. Remove from the oven.
Spread the raspberry jam over the top of the warm slice base. Spoon over the passionfruit pulp.
In a clean Thermomix bowl, add the egg whites, desiccated coconut, shredded coconut and caster sugar and mix on Reverse, Speed 3, 10 seconds. Scrape down the sides of the bowl and repeat until completely combined.
Spoon the mixture over the top of the jam/passionfruit pulp. Bake in the oven for a further 10-15 minutes or until the coconut is just starting to turn golden.
Allow to cool completely before cutting into slices.
Store in an airtight container for up to 4 days at room temperature.