Preheat oven to 175 ° C. Place a 20 cm square baking pan and a larger roasting pan (for a water bath) nearby. Bring a kettle of water on low heat.
In a large bowl, mix the coconut oil, egg yolks, and 1 cup sugar until combined. Whisk in the coconut milk, then little by little in flour until mixed. Whisk in the pulp of the fruit.
In a medium bowl, beat the egg whites to smooth peaks with an electric mixer.
Gradually beat in ¼ cup remaining sugar until firm peaks form. Using a whisk, fold the whites in the passion fruit dough until combined. Pour into a baking dish, and put into a baking pan. Add water over low heat to the roasting pan so that it reaches about a third of the sides of the baking sheet.
Place the baking tin with the baking tin in the oven. Bake until golden brown and top adjusts when lightly pressed, about 40-50 minutes. Remove the cake from the water bath and let sit for at least 15 minutes. Serve hot with sugary whipped cream and raspberries.