Passionfruit Coconut Slice

Ingredients

1/2 cup (110 g) caster sugar
1 free-range Egg
1 cup (150 g) plain flour
1/2 cup (40 g) desiccated coconut

Passionfruit curd:

170 g passionfruit pulp
50 g butter, chopped
2 free-range eggs, lightly whisked
1/2 cup (110 g) caster sugar
1 Tbs lemon juice
1 tsp finely grated lemon rind

Coconut topping:

2 free-range eggs, lightly whisked
1/2 cup (110 g) caster sugar
1 1/2 cups (120 g) desiccated coconut
1 1/2 cups (115 g) shredded coconut

Method

To make the passionfruit curd, place passionfruit pulp, butter, egg, sugar, lemon juice and lemon rind in a small saucepan over medium-low heat. Cook, stirring constantly, for 5 minutes or until the mixture boils and thickens. Transfer to a heatproof bowl. Cover and place in the fridge for 1 hour to chill.

Preheat oven to 180 C. Grease a 20 cm x 30 cm lamington pan and line the base and sides with baking paper, allowing the sides to overhang. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add egg and beat until well combined. Stir in the flour and coconut. Spoon into the prepared pan and smooth the surface. Bake for 15-20 minutes or until light golden. Set aside to cool slightly. Spread evenly with passionfruit curd.

To make the coconut topping, whisk egg and sugar in a large bowl. Add the combined coconut and use a fork to stir until combined. Sprinkle over the slice. Use the back of a spoon to flatten the coconut mixture slightly.

Bake for 20 minutes or until golden. Set aside to cool. Cut into pieces.

Credits: Coles

Photo Credits: Coles