We first ate this cake when we were having lunch at our local, Bondi’s Lox Stock and Barrel. After we’d demolished a few pastrami sandwiches, co-owner and chef Neil Gottheiner kindly sent out a piece of this super-delicious coconut cake with a tart passionfruit icing. He then shared the recipe with us and, given its incredible crumb and cakey texture, we could not believe it was flourless — it surprised us all.