Preheat oven to 160ºC fan. Grease and line a 20cm square cake tin, allowing the baking paper to overhang on the edges.

Using an electric mixer, beat together 3 whole eggs and caster sugar. Add Lupi Mild Taste Olive Oil in a slow and steady stream. Add milk and vanilla, beat until combined.

Combine flour, baking powder and salt in a bowl. With the mixer motor running, gradually add the flour mixture, scraping down the sides of the bowl to ensure it is all incorporated.

Pour the batter into prepared pan, bake 30-35 mins until golden and cooked through. Allow cake to cool for 30 mins in the tin then spread over the passionfruit curd.

Increase oven heat to 180ºC fan.

Using an electric mixer, whisk egg whites and salt until soft peaks form. Add sugar, 1 tbsp at a time, until all sugar is added and mixture is glossy and stiff. Add vinegar and cornflour and whisk until combined. Fold in toasted almonds and desiccated coconut.

Spoon meringue onto cake, spread evenly over the passionfruit curd then swirl to decorate. Reduce oven to 160ºC and return the cake to the oven for 35-40 mins or until the meringue is hard on top and beginning to brown. Allow to cool in tin at least 30 mins before pulling out and slicing to serve.