Time for a tropical tea break! This fruity slice features a buttery, tender, and slightly crumbly coconut shortbread base, topped with a luscious condensed milk layer packed with passionfruit and brightened with lemon zest. Refreshing, indulgent, and perfectly balanced, it’s a slice that keeps summer vibes alive with every bite.
Ingredients
For the Base:
- 165g Unsalted Butter, softened
- 110g Caster Sugar
- 2 tsp Vanilla Extract
- 180g All-purpose Flour
- 80g Desiccated Coconut
For the Passionfruit layer:
- 1 can of Condensed Milk (395g)
- 4-5 Passionfruits
- Zest of a lemon + half the juice
Instructions
- Preheat the oven to 180°C (350°F). Line a square 9 x 9 inch (23cm) baking tin with baking paper.
- In a bowl, cream the softened butter, caster sugar, and vanilla extract until light and fluffy. Fold in the flour and coconut. Press the mixture evenly into the prepared baking tin, spreading to the edges. Bake for 15–20 minutes, until lightly golden. Remove from the oven and set aside to cool slightly.
- Reduce the oven temperature to 170°C (338°C fan).
- In a separate bowl, mix together the condensed milk, passionfruit pulp, lemon zest, and eggs until combined. Pour over the baked base and smooth to the edges. Bake for 15 minutes, or until just set.
- Allow the slice to cool completely, then refrigerate overnight to set. Slice into squares or bars and enjoy!
Baked by Iris 
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