Fig and coconut mousse cake

Make this recipe a day ahead. 

Preheat the oven to 140°C (120°C fan-assisted). Mark a 20cm square on two sheets of baking paper; turn the paper, marked side down, onto two oven trays.  

1 Combine the coconut, cornflour and icing sugar in a medium bowl. Beat the egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add the castor sugar, beating until dissolved after each addition, then gently fold in the coconut mixture.