| | Passionfruit coconut vanilla slice
Passionfruit coconut vanilla slice
Passionfruit coconut vanilla slice 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180C/160C fan forced. Lightly grease a 4cm-deep, 23cm square cake pan. Line with baking paper, allowing paper to overhang sides. Use electric beaters to beat butter and sugar in a bowl until combined. Beat in egg yolks. Stir in the sifted flours and coconut until well combined. Use lightly floured hands to press mixture evenly over base of prepared pan. Bake for 12-15 minutes or until lightly browned. Set aside in pan to cool.
  2. Meanwhile, to make custard, bring milk to the boil in a small saucepan over medium heat. Remove from heat. Use electric beaters to beat yolks, sugar and vanilla in a bowl until pale and creamy. Stir in cornflour then whisk in hot milk. Transfer mixture to a clean saucepan and whisk over medium-low heat for 3-5 minutes or until mixture boils and thickens. Transfer to a clean bowl, cover surface with plastic wrap. Set aside to cool.
  3. Use electric beaters to beat cold custard mixture in a bowl until smooth. Add butter and chocolate. Beat well. Spread evenly over biscuit base. Place in the fridge for 2-3 hours or until set.
  4. Meanwhile, to make the passionfruit glaze, strain passionfruit pulp and return 1 tbs of the seeds to strained juice. Place cornflour and 80ml (1 ?3 cup) water in a small saucepan. Stir to combine. Add juice and sugar. Cook, stirring, over medium heat until mixture boils and thickens slightly. Remove from heat. Whisk in gelatine until dissolved. Set aside to cool to room temperature. Pour over custard and smooth surface. Place in the fridge for 1 hour or until set. Cut into squares to serve.
Time for preparing:
25 min.


  • 120g butter, chopped, at room temperature
  • 100g (1/2 cup) caster sugar
  • 2 egg yolks
  • 150g (1 cup) plain flour
  • 50g (1/3 cup) cornflour
  • 35g (1/3 cup) desiccated coconut
  • Vanilla custard
  • 375ml (1 1/2 cups) milk
  • 3 egg yolks
  • 70g (1/3 cup) caster sugar
  • 1 teaspoon vanilla extract
  • 35g (1/4 cup) cornflour
  • 150g unsalted butter, chopped, at room temperature
  • 100g white chocolate, melted
  • Passionfruit glaze
  • 125ml (1/2 cup) passionfruit pulp (from 5-6 passionfruit)
  • 2 teaspoons cornflour
  • 55g (1/4 cup) caster sugar
  • 1/2 teaspoon gelatine powder