Using a packet butter cake mix for the base and only a handful of other ingredients, this easy baked slice can be whipped up by anyone.
- 440g pkt golden butter cake mix (see note)
- 85g (1 cup) desiccated coconut
- 125g butter, melted
- 600g sour cream
- 1 tablespoon caster sugar
- 2 teaspoons vanilla extract
- 125ml (1/2 cup) passionfruit pulp (see note), plus extra, to drizzle
Preheat the oven to 180C/160C fan forced. Grease a 20cm square cake pan. Line the base and 2 opposite sides with baking paper, allowing the paper to hang 5cm over the edges.
Combine the cake mix, coconut and butter in a medium bowl. Press the mixture evenly over the base of the prepared pan. Cook for 15-17 minutes or until lightly browned. Set aside to cool slightly.
Meanwhile, stir the sour cream, sugar, vanilla and passionfruit pulp in a bowl until smooth and combined. Spread the sour cream mixture over the base. Cook for 25 minutes or until the sour cream has set. Set aside to cool in the pan. Place in the fridge overnight.
Cut the slice into pieces and drizzle over extra passionfruit pulp to serve.
TIP: Either discard the icing in the cake packet or reserve for future use. You will need about 7 passionfruit for 1/2 cup pulp.
Recipe by: Author: Liz Macri Image credit: Vanessa Levis Publication: Taste.com.au