Is it a cake or is it a slice? It reminds me of a Louise cake/slice with a meringue-esque topping, but with a passionfruit tang.

Base:

120 g desiccated coconut 

100 g ground almonds

80 g flour of choice

4 Tbsp caster sugar

2 tsp baking powder

1/4 tsp salt

2 egg yolks, lightly beaten

½ cup passionfruit pulp (about 5 or 6 fruit), plus extra to drizzle 

1/3 c milk of choice

1 tsp vanilla extract

Topping:

2 egg whites

1/4 cup caster sugar

80 g desiccated coconut

50 g ground almonds

juice of 2 or 3 passionfruit (I prefer to discard the seeds in the topping but leave them in if you like)

Drizzle of passionfruit pulp (about 3 or 4 fruit)

icing sugar to dust

Preheat oven to 180C. Line a slice tin with baking paper, 25cm x 20cm or similar.

In a large bowl mix in coconut, almonds, flour, sugar, baking powder and salt. In a smaller bowl whisk together the yolks, passionfruit pulp, milk and vanilla. Pour into dry ingredients and mix until just combined. Press evenly into tin.

In a large bowl whisk the egg whites until stiff. Add sugar 1 Tbsp at a time and beat until thick and glossy. Fold in coconut, almonds and passionfruit juice.

Bake for about 25 minutes. Leave in the tin to cool then turn out onto a cutting board. Drizzle over passionfruit pulp and dust with icing sugar and cut into slices.