Ready Time: 3 hrs 5 mins
Preparation Time: 15 mins
Cooking Time: 2 hrs 50 mins includes 2 hours chilling time
Serves:
Ingredients
- 1 cup self raising flour
- ½ cup flaked coconut
- ½ cup caster sugar
- 120g unsalted butter, melted
- 500g cream cheese, softened and chopped
- 3/4 cup (180ml) coconut cream
- 1/3 cup caster sugar
- 2 limes, juiced and zest
- 2 eggs, lightly whisked
- ¾ cup fresh passionfruit pulp (approx. 8 passionfruit)
- 2 tablespoons caster sugar
- Zest of 2 limes
- 3/4 cup coconut flakes, toasted
Method
- Preheat oven to 160°C. Grease and line a 15 x 25cm tin with baking paper. Place flour, coconut and sugar in the bowl of the Breville food processor and blend until finely chopped. Pour in the butter until mixture comes together. Using damp hands press the mixture into the tin and smooth with the back of a spoon. Bake for 15-20 minutes or until golden. Allow to cool in the tin.
- Place the cream cheese in the bowl of the bakery boss and using the scraper beater, beat until smooth. Add coconut cream, caster sugar, lime juice and eggs and continue to beat for 1-2 minutes or until mixture is smooth and well combined. Pour over base and bake for a further 25-30 minutes or until centre is just firm.
- Meanwhile, place passionfruit pulp, sugar and lime zest in a small saucepan over medium heat for 2-3 minutes, stirring occasionally until sugar is dissolved and mixture has thickened. Working quickly, pour passionfruit syrup over slice and gently spread to the edges with a spoon. Top with coconut flakes and allow to cool completely.