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Ingredients

• 225gm unsalted butter, softened
• ½ cup caster sugar
• 2½ cups gluten free plain flour
• ½ cup desiccated coconut
• 5 eggs
• 2 cups caster sugar
• ½ cup passionfruit pulp
• 2 teaspoons lemon zest
• ⅓ cup lemon juice
• ½ cup gluten free self raising flour
• sifted icing sugar for decorating

Method

1. Preheat oven to 160’C.
2. Grease and line a  19cm x 30cm lamington pan.
3. Using an electric hand mixer, beat butter and sugar in 
a large bowl. Add flour and coconut and beat until just combined. 
Press mixture evenly into the prepared pan.
4. Bake for approximatley 20 minutes or until golden brown. Remove from oven and allow pan to cool.
5. Whisk eggs and sugar in a large bowl until combined. Add pulp, zest, juice and flour and whisk until smooth. Pour into pan over base.
6. Bake for a further 
60 minutes, or until topping 
is just set.
7. Place pan on a wire rack and allow to cool completely in the pan. Cut into bars and decorate with icing sugar.

E.