This divine slice is from my collection of “some-day-I’ll-make-this” recipes that I’ve snipped from magazines and newspapers. Since I first discovered it in the reader’s recipe feature of the Australian Women’s Weekly (thank-you Mrs Joyce Marsh!) ten-years ago, I’ve made it many, many, many times. There’s nothing complicated or fussy about this sweet, luscious, velvety slice with its crunchy, buttery, coconut base. It’s just an easy to make, mix-and-bake, completely delicious, good old-fashioned serve of “Yum!” that you can whip up in a couple of mixing bowls with a wooden spoon and whisk in just over half-an-hour. No need for a mix master or food processor! You will need to cool this in the tin after baking, then it’s a good idea to pop it in the fridge until you’re ready to serve to make it easy to cut into squares or triangles. I always think this slice is like serving sunshine on a plate. Enjoy!
BASE INGREDIENTS:
1 cup self-raising flour
1 cup desiccated coconut
1/2 cup caster sugar
125 grams butter
TOPPING INGREDIENTS:
395 gram can condensed milk
1/2 cup strained, freshly squeezed lemon juice
1/3 cup passionfruit pulp
The base takes only 15-minutes to bake and should be golden and crumbly when you pull it out of the oven.
BASE METHOD:
1. Preheat oven to 180 degrees celsius (160 degrees celsius fan-forced.)
2. Grease an 18cm X 28cm slice tin and line the base and side with baking paper.
3. Whisk together the flour, coconut and sugar in a mixing bowl then stir in the melted butter. Press this mixture into the baking tin ( I use the back of a spoon to press it evenly into the tin) then bake for 15- minutes.
TOPPING METHOD:
1. While the base is baking, combine the condensed milk, lemon juice and passionfruit pulp in a bowl and beat with a wooden spoon until smooth.
2. Pour the mixture over the hot base then pop back in the oven for a further 15-minutes.
3. Cool in the tin, pop in the fridge for about 10-minutes to make cutting easy, then serve in squares or triangles.
Happy baking!
Styling & photography by Michelle Hartnett. Images ©Michelle Hartnett 2020. All rights reserved.