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Coconut and Passionfruit Slice


by Bill Granger

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  • For base:
  • 125 g butter
  • 1/2 cup of caster sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 1 1/2 cups of plain flour
  • 1/2 tsp baking powder
  • 1 pinch salt
  • For filling:
  • 4 eggs
  • 1 cup sugar
  • 1 cup shredded coconut
  • 1/3 cup plain flour
  • 1 1/2 cups cream
  • 160 ml coconut milk
  • juice and zest of 1 lemon
  • 2/3 cup of passionfruit pulp


Preparation time 45mins
Cooking time 80mins


Step 1

Preheat oven at 180 degrees. To make pastry, place butter and sugar in bowl and beat until light and creamy. Add egg and vanilla essence and beat well. Add sifted flour, baking powder and salt. Stir until well combined and mixtures forms a sticky dough.

Flour hands and press pastry evenly into the base of the greased tin with baking paper covering base. Bake pastry base in oven for 15 mins.

To make filling, place eggs and sugar in bowl and whisk until pale. Add coconut, flour, cream, coconut milk, lemon juice, zest and passionfruit pulp in that order. Stir to combine.

Pour filling over pastry base in tin. Bake for 35-40 minutes or until golden brown. Remove from oven and allow to cool completely in tin before removing and storing.


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