In a bowl, mix the flour, coconut flakes, baking powder, cornflour and lemon zest. Combine the passion fruit flesh, mango puree, agave syrup, coconut oil and vanilla, add to the dry ingredients and mix well to form a smooth sponge mix. Transfer the sponge mix to a brownie tin (approx. 10 x 20 cm).
Bake for approx. 30 mins. in the centre of an oven preheated to 170°C. Allow to cool, cut into 10 even squares.
Combine the icing sugar, vanilla, yoghurt and almond milk.
Prepare and decorate
Coat half of the cake squares with 2 tbsp of coconut yoghurt each, top with a little passion fruit flesh and place a second cake square on top. The underside should face outwards to create a smooth surface. Spoon the glaze over the slices, decorate with a little passion fruit flesh and a sprinkling of coconut flakes.