Lemon, Passionfruit and Coconut Slice
Servings: 16 squares
Ingredients
- 125 g butter , softened
- 1 cup Natvia Natural Sweetener
- 1 teaspoon vanilla extract
- 2 ½ cup all-purpose flour
- 3 teaspoon lemon zest
- ½ teaspoon baking powder
- ¾ cup desiccated coconut , toasted
- 3 eggs
- 170 g tin passionfruit pulp
- 2 tablespoon lemon juice
Instructions
- Preheat oven to 180ºC. Lightly grease a brownie tin and line with baking paper.
- Using a mixer, cream butter, half a cup of Natvia and vanilla together until pale and fluffy. Fold in one and a half cups of flour and two teaspoons of lemon zest. Mixture should be soft and crumbly. Press into the prepared 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, lemon juice and one teaspoon of lemon zest. Add dry ingredients to wet and mix well. Pour oven base and bake for a further 20 minutes until firm to the touch.
- Allow to cool in the tin before cutting into squares to serve.