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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.
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