Ingredients
About 5 passion fruit or equivalent (to yield 1/3 cup combined passion fruit pulp and juice)
1/2 cup icing sugar
1 cup Gluten-free self-raising flour
1 cup desiccated coconut
125g butter, melted (if using unsalted butter, add 1/4 teaspoon fine table salt)
1/3 cup plus 1 1/2 tablespoons lemon juice
395g (1 can) sweetened condensed milk
Method
Place the pulp of three of the passion fruit in a strainer over a small bowl and set aside to drain.
Preheat oven to 180C (160C fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the middle shelf position.
Line an 18cm by 27.5cm (top inside measurement), 3cm deep slice pan with baking paper, extending the paper about 2cm above the sides of the pan. The excess paper can be used as handles to lift the slice out of the pan.
Sift icing sugar and flour into a large bowl. Add coconut to the bowl and stir until well combined.
Add melted butter and stir until well combined.
Firmly press mixture over the base of the prepared pan using the back of a spoon.
Bake for about 11-13 minutes or until slightly risen and lightly browned around the edges.
Set base aside at room temperature while preparing the topping.
Using a spatula or the back of a spoon, press the passion fruit seeds in the strainer to remove any juice. Discard the seeds in the strainer.
Place about 30ml (1 1/2 tablespoons) of the passion fruit juice in a 1/3 cup (83ml) measure. Add pulp from remaining passion fruit until you have about 1/3 cup.
Place passion fruit pulp/juice in a medium bowl. Add lemon juice and condensed milk.
Stir topping ingredients together until well combined (the mixture should thicken).
Pour mixture over base and spread evenly with a spatula.
Return the pan to the oven and bake for ten minutes.
Allow slice to cool in pan at room temperature for 30 minutes.
Cover and refrigerate slice until completely cold.
When ready to serve, use the baking paper to lift the slice from the pan. Cut slice into pieces.
Store slice in an airtight container in the refrigerator.