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Passionfruit & Coconut Slice

Ed Thomson

Sri Lanka Sep 20

Here we have two versions of the same slice. Whilst running my Melbourne catering and events company Ed Dixon Food Design we catered daily for corporate morning and afternoon tea. This slice was one of the most popular on the menu and our clients asked us to develop a gluten free version. Both are delicious and store really well in the fridge or freezer.  They are definitely a great lunchbox filler which highlights the fantastic passionfruit in Sri Lanka. 

T&T TIP: you can swap out the passionfruit for mashed raspberries, strawberries, lime juice and mango. Have fun experimenting.  You can also swap out the brown sugar for jaggary powder if you like.  This is an easy recipe to make with the kids.

Ingredients

  • 1 cup SR flour
  • 1 cup desiccated coconut
  • 1 cup raw/brown sugar
  • 1 pinch salt
  • 100g unsalted butter, melted
  • 2 tablespoons lime juice 
  • 2 tablespoons lime zest 

Icing

  • 2 cups icing sugar
  • 3 tablespoons passionfruit pulp 
  • 40gm unsalted butter, softened

Preheat oven to 180ºC (325ºF). Grease and line a brownie tin approx. 20 x 30cm with baking paper.

Place the flour, coconut, sugar, salt, butter & lime in a bowl. Mix well and then press into the tin. Prick base with a fork and bake for 20-25 minutes until golden.  Cool completely.

Mix all ingredients together with a whisk to make sure there are no butter lumps.  It is really important that the icing is super thick or it will melt off its base.  If the mix is too thick, your butter might be too hard so keep mixing or add a little lime juice a few drops at a time to loosen.  Pour over slice and refrigerate for at least an hour prior to cutting.

Passionfruit & Coconut Slice – Gluten Free Version

  • 1 cup coconut flour
  • 1 cup desiccated coconut
  • 1 cup raw/brown sugar jaggary powder
  • 1 pinch salt
  • 2 teaspoon baking powder
  • 1 egg, beaten
  • 150g unsalted butter, melted 
  • 2 tablespoons lime juice 
  • 2 tablespoons lime zest 

Icing

  • 2 cups icing sugar
  • 3 tablespoons passionfruit pulp 
  • 40gm unsalted butter, softened 

Method

Preheat oven to 160ºC (320ºF). Grease and line a baking tin (20 x 30cm) with baking paper.

Place the flour, coconut, sugar, salt and baking power in a bowl and mix well.  Add the egg, butter, lime juice and zest.  Mix well and then press into the tin. Prick base with a fork and bake for 20-25 minutes until golden.  Cool completely.

Mix all ingredients together with a whisk to make sure there are no butter lumps.  It is really important that the icing is super thick or it will melt off its base.  If the mix is too thick, your butter might be too hard so keep mixing or add a little lime juice a few drops at a time to loosen.  Pour over slice and refrigerate for at least an hour prior to cutting.

Photography: Ed Thomson

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