Preheat oven to 108c. Grease and line 16 x 26cm slab tin.

Use wooden spoon to combine flour, coconut, sugar and butter in a large bowl. Use your hands to bring the dough together in the bowl.

Transfer to slab tin. Use a metal spoon to press firmly over the base.

Bake for 12 minutes or until lightly golden. Set aside to cool.

Reduce oven 150 150c.

Use balloon whisk, whisk together the condensed milk, lemon juice and passionfruit pulp until smooth and well combined.

Pour into tin and spread evenly over the base.

Bake for 15 minutes until just firm to the touch.