Mish's Divine Lemon & Passionfruit slice

It is super easy to make but the result is sooooo good and it's great any time of the day! It can be made ahead of time, travels well for afternoon tea picnics and looks gorgeous cut into small slices and arranged on a high tea platter, with passionfruit to accompany (when in season)

Ingredients

2 cups	Self raising flour
2 cups	Threaded coconut
1 cup	Caster sugar
250 g	Butter, melted
1 can	Sweetened condensed milk
½ cup	Lemon juice, fresh (Main)
¼ cup	Passionfruit pulp, fresh if possible (Main)
½ tsp	Salt
2 Tbsp	Golden syrup
2 tsp	Freeze-dried raspberry powder

Directions

1. Preheat oven to 180 degrees. Grease and line a 30 x 20cm slice pan. Sift flour into a bowl and add coconut and sugar. Make a well in the centre and stir in melted butter. Press the base firmly into the tin and bake for 12-15 minutes. Remove from oven.
2. Combine condensed milk, juice, golden syrup, salt and pulp into a bowl. Pour the topping over the base and bake for a further 10 minutes. Cool then chill overnight and serve sprinkled with freeze-dried raspberry powder.