Gluten-free coconut passionfruit slice

Babiche Martens

Base

120 g	Desiccated coconut (Main)
80 g	Rice flour
4 Tbsp	Caster sugar
¼ tsp	Salt
100 g	Ground almonds
2 tsp	Gluten-free baking powder
2	Egg yolks, lightly beaten
½ cup	Passionfruit pulp, plus extra to drizzle (Main)
⅓ cup	Milk
1 tsp	Vanilla extract

Topping

¼ cup	Caster sugar
2	Egg whites
80 g	Desiccated coconut
40 g	Rice flour
1 drizzle	Passionfruit pulp
50 g	Ground almonds
1 sprinkle	Gluten-free icing sugar, to dust

Directions

1. Preheat the oven to 180C. Grease or line a 28cm x 18cm slice tin, or similar.
2. Combine all the base ingredients together the press gently into the baking tray.
3. Whisk the egg whites until stiff. Add the caster sugar, 1 Tbsp at a time, while continuing to beat until the whites are glossy.
4. Gently fold through the coconut, rice flour, passionfruit and almonds.
5. Spoon the topping over the base and bake for 25 minutes. When cool, drizzle with the extra passionfruit pulp and dust with icing sugar.