A simple and delicious Thermomix Coconut, Jam & Passionfruit Slice that takes just a few minutes to prepare and is perfect for afternoon tea!
Easy Thermomix Slices
Here at ThermoBliss, we are ALL about easy and delicious slices that you can make in your Thermomix. Whether it’s one of our super simple no-bake slices, or one of our classic baked slices, we’ve got the perfect recipe for you… starting with our brand new Thermomix Coconut, Jam and Passionfruit Slice!
Baked Thermomix Coconut, Jam & Passionfruit Slice Recipe
This is such a super simple recipe to make. Simply prepare the slice base and bake until lightly golden. Top with layers of jam and passionfruit pulp and then spread over a sweet coconut and egg white mixture before baking until lightly golden.
This Thermomix Coconut, Jam & Passionfruit Slice is a yummy little variation on our classic Coconut & Jam Slice… but the passionfruit adds an extra flavour pop!
Tips For Making This Slice
- use desiccated coconut (not shredded coconut) in the base.
- you can use any type of jam you like (I generally use raspberry but apricot or strawberry work beautifully too!)
- passionfruit pulp can be bought in a small tin in the canned fruit section of the supermarket. Alternatively you can use the pulp from fresh passionfruit.
- we recommend using a combination of desiccated and shredded for the egg white topping – however, you can use only desiccated coconut if you prefer.
- Bake the slice until the coconut is lightly golden on top.
- Store the slice in an airtight container at room temperature for up to 4 days.
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Thermomix Coconut, Jam & Passionfruit Slice
Equipment
- Thermomix
- Oven
Ingredients
- 125 g butter
- 45 g desiccated coconut
- 110 g caster sugar
- 225 g self-raising flour
- 1 egg
- 240 g raspberry jam
- 170 g passionfruit pulp
- 2 egg whites
- 15 g caster sugar
- 90 g desiccated coconut
- 90 g shredded coconut
Instructions
- Preheat oven to 180 degrees celsius (fan-forced). Grease and line a 20X30cm rectangular slice tin with baking paper and set aside.
- Place the butter into the Thermomix bowl and melt on 80 degrees, Speed 2, 3 minutes. Add the desiccated coconut, caster sugar, self raising flour and egg and mix on Speed 4, 10 seconds. Knead for 50 seconds or until the mixture has come together (it may still be a little crumbly).
- Press the mixture very firmly into the prepared tin and bake for 15 minutes or until starting to turn a very light golden. Remove from the oven.
- Spread the raspberry jam over the top of the warm slice base. Spoon over the passionfruit pulp.
- In a clean Thermomix bowl, add the egg whites, desiccated coconut, shredded coconut and caster sugar and mix on Reverse, Speed 3, 10 seconds. Scrape down the sides of the bowl and repeat until completely combined. Spoon the mixture over the top of the jam/passionfruit pulp.
- Bake in the oven for a further 10-15 minutes or until the coconut is just starting to turn golden.
- Allow to cool completely before cutting into slices. Store in an airtight container for up to 4 days at room temperature.
Notes
- use desiccated coconut (not shredded coconut) in the base.
- you can use any type of jam you like (I generally use raspberry but apricot or strawberry work beautifully too!)
- passionfruit pulp can be bought in a small tin in the canned fruit section of the supermarket. Alternatively you can use the pulp from fresh passionfruit.
- we recommend using a combination of desiccated and shredded for the egg white topping – however, you can use only desiccated coconut if you prefer.
- Bake the slice until the coconut is lightly golden on top.
- Store the slice in an airtight container at room temperature for up to 4 days.
