Passionfruit + Coconut Bars

As you have probably gathered by now, I have been on the biggest baking kick this summer, and one of my new (+ fav) bakes are these Passionfruit and Coconut Bars! They are totally delish and the perfect treat for afternoon tea (or dessert tbh).

Passionfruit + Coconut Bars

Recipe by madeline


  • Crust
  • 1/2 cup butter, softened

  • 1/2 cup superfine (caster) sugar

  • 1/2 tsp vanilla extract

  • 1 egg

  • 1 cup all purpose (plain) flour

  • 1/2 cup dessicated coconut

  • Passionfruit Curd
  • 340g passionfruit pulp (about 2 cans)

  • 1/2 cup butter, cold and chopped

  • 4 eggs, lightly whisked

  • 1 cup superfine (caster) sugar

  • 1 tbsp fresh lemon juice

  • 1 tsp lemon zest

  • Coconut Topping
  • 2 eggs, lightly whisked

  • 1/2 cup superfine (caster) sugar

  • 1 1/2 cups dessicated coconut

  • 1 1/2 cups shredded coconut


  • Passionfruit Curd
  • Place passionfruit pulp, butter, egg, sugar, lemon juice and lemon rind in a small saucepan over medium-low heat.
  • Cook, stirring constantly, for 5 mins or until the mixture boils and thickens.
  • Transfer to a heatproof bowl. Cover and place in the fridge to chill. It should take about an hour to chill completely.
  • Crust
  • Preheat oven to 350°F/175°C and line a 9x5in baking pan with baking paper.
  • Use an electric mixer to beat the butter and sugar until pale and creamy.
  • Add egg and beat until well combined.
  • Stir in the flour and coconut.
  • Pour mixture into the prepared pan and spread evenly.
  • Bake for 15-20 minutes or until light golden. Set aside to cool slightly before spreading the passionfruit curd on top.
  • Coconut Topping
  • Whisk together the eggs and sugar in a large bowl.
  • In a separate bowl, mix together the dessicated and shredded coconut.
  • Pour the coconut into the egg and sugar mixture and stir until combined.
  • Spread evenly over the top.  
  • Bake at 350°F/175°C for 20 minutes.
  • Let cool. Cut and serve.


  • When making your passionfruit curd, make sure to not have your stove temperature too high. The eggs will scramble!
  • If you want to strengthen the lemon flavor, feel free to double the measurements for the lemon juice and rind.
  • If you don’t have salted butter, use unsalted butter and add a pinch of salt.

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