This slice will keep in the fridge in an airtight container for up to 3 days.
1 cup self-raising flour
1⁄2 cup desiccated coconut
1⁄2 cup caster sugar, plus extra 2 Tbsp
1⁄4 cup mashed ripe banana
125g butter, melted
395g can sweetened condensed milk
2 Tbsp passionfruit pulp, plus extra 3 Tbsp
2 Tbsp lemon juice, plus extra 1 Tbsp
Preheat oven to 180°C fan-forced (200°C conventional). Grease a 27 x 17cm slice tin with cooking oil spray. Line base and sides with baking paper.
Put flour, coconut and sugar in a large bowl and stir until combined. Add banana, pour in butter and stir with a wooden spoon until thick batter forms. Spoon into tin and press down firmly, using back of a dessert spoon to level out. Bake for 15 minutes or until golden. Set aside for 5 minutes to cool slightly.
Combine condensed milk, passionfruit pulp and lemon juice in a medium bowl until smooth and thickened, then spoon over base, spreading to level out. Bake for 12 minutes or until condensed milk mixture is slightly bubbling around edges without browning. Set aside in tin to cool to room temp.
Meanwhile, combine extra sugar, pulp and juice in a small saucepan. Heat over a medium heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until simmering. Cook for a further 2 minutes or until mixture has slightly thickened (it will thicken even more on cooling). Set side to cool to room temperature.
Drizzle cooled passionfruit syrup over cooled slice. Cut into squares and serve.