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Passionfruit coconut slice

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  • Nut free
  • Peanut free
  • Soy free
  • Sesame free
  • Vegetarian
  • Seafood free
  • Shellfish free

After a tangy treat? Try this slice filled with passionfruit curd and topped with crunchy coconut - it’s a must-try.

  • Serves24
  • Cook time45 minutes
  • Prep time15 minutes, + cooling and 1 hour chilling time
Slices of passionfruit coconut slice arranged on a baking tray


  • 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

Nutritional information

Per serve: Energy: 922kJ/221 Cals (11%), Protein: 3g (6%), Fat: 14g (20%), Sat fat: 11g (46%), Carb: 20g (6%), Sugar: 15g (17%), Fibre: 3g (10%), Sodium: 66mg (3%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.
  4. Step 4

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

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