Passionfruit and Coconut Slice
A classic Australian slice featuring a buttery coconut biscuit base, a chewy tropical passionfruit filling, and a glossy passionfruit glaze.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 16
- Difficulty
- Easy
- Calories
- 265 kcal
Equipment
- •20 x 30 cm slice tin
- •baking paper
- •mixing bowls
- •wooden spoon
- •wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 265 kcal
- fat
- 12 g
- carbs
- 36 g
- fibre
- 2 g
- protein
- 3 g
- calories
- 265 kcal
Instructions
- 1
Preheat your oven to 180°C (160°C fan-forced).
- 2
Grease a 20 x 30 cm slice tin and line it with baking paper, leaving an overhang on two sides.
- 3
Combine the flour, base coconut, and brown sugar in a mixing bowl.
- 4
Stir in the melted butter until the mixture clumps like wet sand.
- 5
Press the crumb mixture firmly and evenly into the base of the prepared tin.
- 6
Bake for 12 to 14 minutes until lightly golden, then remove the tin from the oven.
- 7
Stir condensed milk, filling coconut, and passionfruit pulp together in a clean bowl until combined.
- 8
Spread the passionfruit filling evenly over the warm base.
- 9
Bake for 18 to 20 minutes until the top is set and pale golden around the edges.
- 10
Cool the slice completely in the tin on a wire rack.
- 11
Beat icing sugar, softened butter, and extra passionfruit pulp until smooth and glossy.
- 12
Spread icing over the cooled slice, chill for 30 minutes, then slice into squares using the paper overhang.
Chef's tips
Use the back of a flat metal measuring cup to press the base down firmly so it does not crumble when cut. Ensure the slice is completely cool before icing, or the topping will melt and slide off.
Ingredient substitutions
- fresh passionfruit pulp → canned passionfruit pulp in syrup (reduce brown sugar by 1 tbsp)
- plain flour → gluten-free plain flour blend with 1/4 tsp xanthan gum
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Reheating
Enjoy chilled or brought to room temperature 15 minutes before serving.
Common mistakes to avoid
- •Icing the slice while the baked filling is still warm, causing the glaze to run.
- •Underbaking the biscuit base, which leaves the bottom layer soggy and soft.
- •Slicing before chilling, which leads to ragged edges instead of neat squares.
Serving suggestions
Cooked Passionfruit and Coconut Slice?
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