Passionfruit slice

Channeling tropical flavours, this beautiful slice is complete with a golden, crumbly crust with a sweet, creamy passionfruit and coconut topping.

  • 15 mins preparation
  • 25 mins cooking
  • Makes 20 Item
  • Print


Passionfruit slice
  • 1 cup self-raising flour
  • 1/2 cup icing sugar
  • 1 cup desiccated coconut
  • 125 gram butter, melted
  • 395 gram can sweetened condensed milk
  • 1/3 cup strained fresh passionfruit pulp, plus extra, to serve
  • 1/3 cup lemon juice


Passionfruit slice
  • 1
    Preheat oven to moderate 180°C (160°C fan-forced). Line a 20 x 30cm slice pan with baking paper, extending paper 2cm above edge on two tong sides.
  • 2
    Sift flour and icing sugar together into a bowl. Stir in coconut and butter. Press mixture firmly into base of pan. Bake 10-12 minutes, until slightly risen and edges are lightly browned. Remove from oven.
  • 3
    In a jug, mix condensed milk, passionfruit and juice together. Pour mixture over base. Bake further 10 minutes.
  • 4
    Cool in pan 30 minutes. Cover and chill, until cold. Cut into slices. Drizzle with extra passionfruit pulp, to serve.


Straining the passionfruit pulp is optional - the seeds make good decoration.

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