In Australia, you’re more likely to come across many different sweet slices, rather than lots of cakes at parties, BBQs and children’s parties. This passionfruit slice is a perfect example.
This recipe is from a good friend of mine, Brooke, and is her grandmother’s recipe and one of her favourites.
It’s quite simple to make. If passionfruit are in season (summer time), this is the perfect recipe, if not, see if you can find passionfruit pulp in a can and use 8 tablespoons instead. Passionfruit can be quite expensive out of season!
- 1 cup self-raising flour, sifted
- 1 cup desiccated coconut
- 1/2 cup caster sugar
- 125 gr butter, melted
- 125 gr cream cheese, soft
- 395 gr can sweetened condensed milk
- pulp 4 passionfruit (8 tablespoons pulp from a can out of season)
- 1/3 cup lemon juice
Preheat the oven to 180 C / 350 F.
Grease and line a baking tray which is about 18 x 23 cm (7 x 9 inches).
In a large bowl, mix the flour, coconut and caster sugar. Slowly add the melted butter until it’s well combined.
Press this mixture into the bottom of the pre-prepared baking tray and bake in the preheated oven for about 10-15 minutes, or until lightly golden brown. Set this aside until it’s completely cold.
With an electric mixer, beat the cream cheese until very smooth and creamy. Gradually add in the remaining ingredients (condensed milk, passionfruit and lemon juice) and beat together slowly until well combined.
Pour this over the cold base and spread evenly. Cool this in a refrigerator for at least 3 hours or overnight. Cut the passionfruit slice into squares and serve. Can be stored in the refrigerator in an air-tight container for a couple of days.