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Method
Step 1
To make the passionfruit curd, place passionfruit pulp, butter, egg, sugar, lemon juice and lemon rind in a small saucepan over medium-low heat. Cook, stirring constantly, for 5 mins or until the mixture boils and thickens. Transfer to a heatproof bowl. Cover and place in the fridge for 1 hour to chill.
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 mixer to beat the butter and sugar in a bowl until pale and creamy. Add egg and beat until well combined. Stir in the flour and coconut. Spoon into the prepared pan and smooth the surface. Bake for 15-20 mins or until light golden. Set aside to cool slightly. Spread evenly with passionfruit curd.
Step 3
To make the coconut topping, whisk egg and sugar in a large bowl. Add the combined coconut and use a fork to stir until combined. Sprinkle over the slice. Use the back of a spoon to flatten the coconut mixture slightly.
Step 4
Bake for 20 mins or until golden. Set aside to cool. Cut into pieces.
Prep time15 mins15 minutes, + cooling and 1 hour chilling time
+ cooling and 1 hour chilling time
Ingredients
120g butter, softened
1/2 cup (110g) caster sugar
1 Coles Australian Free Range Egg
1 cup (150g) plain flour
1/2 cup (40g) desiccated coconut
Passionfruit curd
170g Coles Passionfruit Pulp
50g butter, chopped
2 Coles Australian Free Range Eggs, lightly whisked
1/2 cup (110g) caster sugar
1 tbs lemon juice
1 tsp finely grated lemon rind
Coconut topping
2 Coles Australian Free Range Eggs, lightly whisked
1/2 cup (110g) caster sugar
1 1/2 cups (120g) desiccated coconut
1 1/2 cups (115g) shredded coconut
Description
After a tangy treat? Try this slice filled with passionfruit curd and topped with crunchy coconut - it’s a must-try.
Method
Step 1
To make the passionfruit curd, place passionfruit pulp, butter, egg, sugar, lemon juice and lemon rind in a small saucepan over medium-low heat. Cook, stirring constantly, for 5 mins or until the mixture boils and thickens. Transfer to a heatproof bowl. Cover and place in the fridge for 1 hour to chill.
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 mixer to beat the butter and sugar in a bowl until pale and creamy. Add egg and beat until well combined. Stir in the flour and coconut. Spoon into the prepared pan and smooth the surface. Bake for 15-20 mins or until light golden. Set aside to cool slightly. Spread evenly with passionfruit curd.
Step 3
To make the coconut topping, whisk egg and sugar in a large bowl. Add the combined coconut and use a fork to stir until combined. Sprinkle over the slice. Use the back of a spoon to flatten the coconut mixture slightly.
Step 4
Bake for 20 mins or until golden. Set aside to cool. Cut into pieces.
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