Food

Crunchy Coconut & Passionfruit Curd Slice

There’s not much that can beat a slice made with crunchy, toasted coconut and if you add a yummy, tart layer of lemon or raspberry, you’re really on a winner. I’m usually a sucker for the chocolate and coconut combo but this week I was keen on something fruity and zesty with that unbeatable crunch of toasted coconut. I decided to try a recipe for a lemon slice but used passion fruit pulp to flavour the curd. The result was an amazing, tropical sensation :D

Crunchy Coconut Slice with Passionfruit Curd
Makes about 20 squares

Base

100g butter, softened
1/2 cup (100g) caster sugar
1 egg
3/4 cup (115g) plain flour
1/4 cup (20g) desiccated coconut

Passionfruit curd
50g butter, chopped
1/2 cup (100g) caster sugar
1 egg, whisked
1 tsp finely grated lemon rind
2 tbsp lemon juice + enough passionfruit pulp (fresh or tinned, sieved) to make a 1/4 cup of juice mixture

Coconut topping
1 egg
1/2 cup brown sugar
2 cups  shredded coconut
2 tbsp Demerara sugar to sprinkle

To make: Preheat oven to 180°C. Grease and line the base and sides of a 19 x 29cm slice pan with baking paper. Use an electric mixer to beat the butter and sugar until combined. Add the egg and beat until just combined. Add the flour and coconut and stir with a wooden spoon until combined. Spoon mixture into the prepared pan and smooth the surface with the back of a spoon. Bake in preheated oven for 15 minutes or until golden.

Meanwhile, to make the passion fruit curd, combine the butter, sugar, egg, lemon rind and juice mixture in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat and set aside to cool slightly. Spread the curd evenly over the prepared base. To make the coconut topping, use a fork to whisk the egg and sugar in a bowl. Add the shredded  coconut and stir. Crumble over the lemon curd and sprinkle with Demerara sugar. Bake in oven for 20 minutes or until the coconut is lightly golden and set. Set aside in pan to cool completely. Cut into squares to serve.

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