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Heat the sugar and water to 125ᵒC in a thick bottomed pan
Whisk the egg whites to medium peak then slowly add the hot syrup mix, and continue whisking until cold. Soak the gelatine in cold water until soft
Place the banana purée, mixed spice and cinnamon in a pan and warm - do not boil
Remove the gelatine from the water and squeeze out. Add to the purée, mix and allow to melt
Slowly pour the purée mix into the meringue whilst still whisking, continue to whisk until the bottom of the bowl is lukewarm. Pour into mould, then allow to cool and set
Cut into squares, coat in toasted coconut