Recipes Passionfruit coconut slice recipe

Recipes Passionfruit coconut slice recipe

Recipes Passionfruit coconut slice recipe

Recipes Passionfruit coconut slice recipe Comprised with delicious layers of passionfruit curd and coconut topping. This recipe is definitely adaptable and will be your fresh go-to slice recipe. Passionfruit coconut slice recipe

Ingredients

  • 120g butter, softened
  • 1/2 mug (110g) caster sugar
  • 1 Coles Australian Free Range Egg
  • 1 cup (150g) plain flour
  • 1/2 mug (40g) desiccated coconut

Passionfruit curd

  • 170g can Coles Passionfruit Pulp
  • 50g butter, chopped
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 1/2 cup (110g) caster sugar
  • 1 tbs lime juice
  • 1 tsp finely grated lemon rind

Coconut topping

  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 1/2 mug (110g) caster sugars
  • 1/2 cups (120g) desiccated coconut
  • 1/2 cups (115g) shredded coconut

Method

  • Step 1

    To make the passionfruit curd, place passionfruit pulp, butter, egg, sugar, lemon juice and lime rind in a small saucepan over medium-low heat. Cook, stirring constantly, with regard to 5 mins or until the combination boils and thickens. Move to a heatproof bowl. Cover and place in the fridge for 1 hour to cool.

  • Step 2 Preheat oven to 180�C. Grease a 20cm x 30cm lamington pan and line the base and sides with baking paper, allowing the sides to overhang. Use an electric mixing machine to beat the butter and sugars in a bowl until pale and creamy. Add egg and beat until nicely combined. Stir in the flour and coconut. Spoon in to the prepared pan and smooth the surface. Bake with regard to 15-20 mins or until light golden. Arranged aside to cool slightly. Spread evenly with passionfruit curd.
  • Step 3

    To make the coconut topping, whisk egg and sugars inside a large bowl. Add the combined coconut and use a fork to stir until combined. Sprinkle over the slice. Make use of the back of a spoon to flatten the coconut combination slightly.

  • Step 4 Bake for 20 mins or until golden. Set aside to cool. Cut into pieces.