Recipe Passionfruit coconut vanilla slice : Easy, Special and Delicious

Recipe Passionfruit coconut vanilla slice : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Passionfruit coconut vanilla slice. This Recipe Passionfruit coconut vanilla slice : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Passionfruit coconut vanilla slice was necessary 4h 50m, cook 25m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Passionfruit coconut vanilla slice

We've given classic vanilla slice a twist with coconut, white chocolate and a passionfruit glaze.

Passionfruit coconut vanilla slice


17 Ingredients












  • 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 tsp 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 tsp cornflour










  • 55g (1/4 cup) caster sugar










  • 1/2 tsp gelatine powder









  • Select all ingredients










4 Method Steps






  • 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.


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    How to line a square cake tin

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    The easy way to line a square cake tin with baking paper.







  • 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.





  • 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.





  • 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.



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