Passionfruit and coconut squares
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Passionfruit And Coconut Impossible Pie
4 eggs
1/2 cup (125g) melted butter
1 cup sugar
1/2 cup plain flour
1 cup desiccated coconut
1 1/3 cups (335 ml) lukewarm milk
pulp and juice of 4 fresh passionfruit (about 1/2 cup or 125ml)
icing sugar, for dusting
PREHEAT oven to 150 C fan-forced. Line a 20cm x 20cm square tin with baking paper and set aside.
SEPARATE the egg yolks from the whites. In a large, clean, dry bowl beat the whites with a good pinch of salt until they form stiff peaks. Set aside.
IN ANOTHER bowl, beat the egg yolks with sugar until light and fluffy.
ADD melted butter and passionfruit, beat well to combine.
ADD the flour, coconut and lukewarm milk at low speed until just incorporated.
USING a spatula gently fold the egg whites through the batter.
POUR into prepared tin. Bake for 50 – 60 minutes in a preheated oven until light and golden with a fluffy crust.
COOL and serve sliced into squares with a generous dusting of sifted icing sugar over the top.
4 eggs
1/2 cup (125g) melted butter
1 cup sugar
1/2 cup plain flour
1 cup desiccated coconut
1 1/3 cups (335 ml) lukewarm milk
pulp and juice of 4 fresh passionfruit (about 1/2 cup or 125ml)
icing sugar, for dusting
PREHEAT oven to 150 C fan-forced. Line a 20cm x 20cm square tin with baking paper and set aside.
SEPARATE the egg yolks from the whites. In a large, clean, dry bowl beat the whites with a good pinch of salt until they form stiff peaks. Set aside.
IN ANOTHER bowl, beat the egg yolks with sugar until light and fluffy.
ADD melted butter and passionfruit, beat well to combine.
ADD the flour, coconut and lukewarm milk at low speed until just incorporated.
USING a spatula gently fold the egg whites through the batter.
POUR into prepared tin. Bake for 50 – 60 minutes in a preheated oven until light and golden with a fluffy crust.
COOL and serve sliced into squares with a generous dusting of sifted icing sugar over the top.
