Method

• 1.
  Preheat the oven to 180°C. Line a deep 20cm × 30cm baking pan with baking paper.
• 2.
  Combine coconut oil and honey in a saucepan over low heat, stirring until melted. Stir in almond meal, coconut and a pinch of salt until combined.
• 3.
  Set aside to cool for 10 minutes, then stir in the eggwhites until combined. Pour mixture into baking pan and press down into an even layer. Bake for 17 minutes or until golden and set. Set aside to cool.
• 4.
  For the lemon curd, place eggs, egg yolks and cornflour in a heatproof bowl set over a pan of simmering water, whisking to combine.
• 5.
  Add honey, lemon zest and juice, whisking constantly, for 4 minutes or until thickened. Add coconut oil, whisking for 4 minutes or until smooth. Strain curd and set aside to cool slightly.
• 6.
  Spread raspberries over base. Spread over lemon curd and chill for 1 hour to set. Preheat oven grill to medium.
• 7.
  For the topping, warm honey in a saucepan over low heat until melted, then remove from heat. Whisk in eggwhite until combined, then stir in coconut.
• 8.
  Spoon topping over the lemon curd to completely cover (don’t flatten it as you want peaks of toasted shredded coconut), then grill for 2-3 minutes until coconut is golden and crisp.
• 9.
  Chill for 1 hour before cutting into portions to serve.