Passionfruit Slice

An old-fashioned baked passionfruit slice with a light cake base and a creamy passionfruit topping. The perfect morning tea slice!

5 from 72 votes

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Course: Brownie/Slice

Cuisine: Australian recipe, western

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: serves

Calories: 245kcal

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.
Reduce the oven temperature slightly (to 160 degrees).
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.

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.

RECIPE NOTES & TIPS

Ingredients Info:

self-raising flour – use self-raising flour or make your own by sifting 2 teaspoons of baking powder through every 1 cup of plain (all-purpose) flour.
desiccated coconut – this is the fine coconut that you buy from the supermarket (not larger shredded coconut or coconut flakes).
caster sugar – also known as superfine sugar. This is a very fine white sugar.
melted butter
passionfruit pulp – small tins can be bought in the canned fruit aisle. Alternatively, you can use fresh passionfruit pulp.
sweetened condensed milk – use full fat sweetened condensed milk (not skim).
lemon juice – fresh or bottled lemon juice can be used.

More Recipe Tips:

To form the dough – the base mixture can be quite crumbly so I recommend using your hands to mix it together.

Pressing the mixture into the tin – use the back of a spoon or a round glass to press the mixture firmly into the baking tin.

Baking the base – cook the base until only just lightly golden around the edges.

Baking the slice – continue to cook the slice until the passionfruit layer has just set.

Cutting the slice – allow the slice to completely cool in the tin before cutting into slices.

Storing – this slice can be stored at room temperature for up to 4 days.

Freezing – this slice is not suitable for freezing.