Lemon, Passionfruit, Coconut Slice
Serves: 16
Ingredients
125g butter, softened 1 teaspoon vanilla extract 1 cup Natvia 2.5 cups of all purpose flour 2 teaspoons of lemon zest 1/2 teaspoons of baking powder 2/3 cup toasted desiccated coconut 3 eggs 175 grams of passion fruit pulp 2 tablespoons of lemon juice
Method
- Preheat oven to 180ºC. Lightly grease a brownie tin and line with baking paper.
- In a mixer, cream butter, half a cup of Natvia and vanilla together until pale and fluffy. Fold in 1 ½ cups of flour and lemon zest. Mixture should be soft and crumbly. Press into brownie tin with the back of a spoon and bake in the oven for 20 minutes or until golden.
- In a bowl, combine remaining one cup of flour, baking powder and coconut. In a separate bowl, add eggs, remaining half cup of Natvia, passionfruit pulp and zest. Add dry ingredients to wet and mix well. Pour over base and bake for a further 20 minutes until firm to the touch.
- Allow to cool in the tin before cutting into squares.
