Passionfruit Slice

Name: Passionfruit Slice
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 16 servings
Cuisine: Australian
Ingredients: 150 g Plain flour; 90 g desiccated coconut; 100 g caster sugar; 125 g Unsalted butter; 240 g pure icing sugar; 60 ml fresh passionfruit pulp; 20 g Unsalted butter; 1 pinch fine salt

A classic Queensland afternoon tea treat featuring a golden, buttery coconut biscuit base smothered in a glossy, tangy fresh passionfruit icing.

🇦🇺Australia· Queensland

Prep: 20 min
Cook: 18 min
Total: 38 min
Servings: 16
Difficulty: Easy
Calories: 215 kcal

Ingredients

0 of 8 gathered

Servings

150 g Plain flour — sifted
90 g desiccated coconut — finely shredded dried coconut
100 g caster sugar — fine white sugar
125 g Unsalted butter — melted and cooled slightly
240 g pure icing sugar — sifted to remove lumps
60 ml fresh passionfruit pulp — from 3 to 4 fresh passionfruits with seeds
20 g Unsalted butter — softened to room temperature
1 pinch fine salt — to balance sweetness

Equipment

•20 x 30 cm slice tin
•Baking paper
•Mixing bowls
•Sieve
•Wire cooling rack

Nutrition

Per serving, approximate

Calories: 215 kcal
fat: 10.5 g
carbs: 29 g
fibre: 1.2 g
protein: 1.8 g
calories: 215 kcal

Instructions

1
Preheat oven to 180°C (160°C fan-forced).
2
Grease and line a 20 x 30 cm slice tin with baking paper, leaving overhang at sides.
3
Whisk plain flour, desiccated coconut, caster sugar, and salt together in a large bowl.
4
Pour melted butter into dry ingredients and stir until evenly moistened and crumbly.
5
Press mixture firmly and evenly into prepared tin using back of a metal spoon.
6
Bake for 15 to 18 minutes until lightly golden around edges.
7
Remove tin from oven and cool base completely on a wire rack.
8
Sift icing sugar into a clean bowl.
9
Add softened butter and fresh passionfruit pulp to icing sugar and beat until smooth.
10
Spread passionfruit icing evenly over cooled biscuit base.
11
Refrigerate for at least 1 hour until icing sets firm.
12
Lift out using baking paper wings and cut into neat squares with a warm, dry knife.

Chef's tips

Ensure the baked base cools completely before adding the icing, or the butter glaze will melt and soak into the crumb. Sifting the icing sugar prevents stubborn lumps. For clean edges, wipe your knife with a warm damp cloth between each slice.

Ingredient substitutions

fresh passionfruit pulp → canned passionfruit pulp in syrup (reduce icing sugar by 2 tbsp)
unsalted butter → dairy-free baking margarine

Storage

Store in an airtight container in the refrigerator for up to 5 days, separating layers with baking paper.

Reheating

Not suitable for reheating; serve chilled or slightly brought to room temperature.

Common mistakes to avoid

•Icing the slice while the biscuit base is still warm, causing the topping to run.
•Pressing the base too loosely, leading to a crumbly slice that falls apart when cut.
•Using un-sifted icing sugar which creates grainy bumps in the topping.

Serving suggestions

Serve chilled or at cool room temperature on a vintage cake stand with a pot of black tea.Pack into lunchboxes or picnic tins between layers of greaseproof paper.Plate alongside fresh Queensland mango or pineapple slices for a tropical morning tea.