125g unsalted butter, chopped
395g can sweetened condensed milk
190g packet pure butter shortbread biscuits, broken
2 ½ cups desiccated coconut
2 teaspoons vanilla essence
¼ cup passionfruit pulp
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
Place butter and condensed milk in a small saucepan. Stir over a medium heat until butter is melted. Remove. Cool slightly.
Process biscuits and coconut in a food processor until finely crushed. Add butter mixture, eggs and vanilla. Process until combined. Add passionfruit. Pulse until just combined. Pour into prepared pan. Smooth over top.
Cook in a moderately slow oven (160C) for about 40 minutes, or until golden brown and firm to touch. Remove. Cool completely in pan.
To make icing, combine sugar and passionfruit in a medium bowl. Stir until combined. Stand for 5 minutes. Stir again. Pour over slice. Spread evenly to cover. Stand at room temperature until set.
Lift slice from pan. Cut into squares to serve.
In hot weather, refrigerate slice after icing. Slice can be made up to three days ahead. Store in an airtight container. You will need about 5 to 6 passion fruit for this recipe.