Preheat oven to 100°C. Slice the pineapple as thinly as possible (a mandolin works well for this) and place in a single layer on two wire racks placed over trays.
Bake for 2-3 hours, or until dried out. Store in a well-sealed container at room temperature.
For curd, place sugar, passionfruit pulp, eggs and yolks into a medium, heavy based saucepan. Whisk to combine and cook over low heat until sugar dissolves.
Add two butter cubes at a time, stirring continuously, until incorporated and continue to cook until thickened. Pour into a container, cover the surface with glad wrap and refrigerate overnight to set.
Make pineapple jelly according to packet instructions and set aside to softly set in the refrigerator while the sponge is prepared.
For sponge, preheat oven to 160°C and line a 25x35cm tray with baking paper and spray with oil.
Place egg whites and cream of tartar in the bowl of a stand mixer and whisk at medium/high speed until foamy. Gradually add 100g of sugar and continue to beat until thick and glossy. Set aside.
Place egg yolks, remaining sugar and vanilla into the bowl and whisk on high speed until pale and thick, then drizzle in the oil until combined.
Transfer to a large bowl and gently fold through egg white mix in three stages until combined.
Sift the flour and salt over the mix add gently fold through to combine.
Pour the batter into the prepared tray and use a spatula to evenly distribute. Bake for 12-14 minutes.
Immediately cover the sponge with foil for 10 minutes then gently remove from the tray and loosely roll with the shortest side closes to you, using the baking paper as a guide. Set aside to cool in roll form for 20 minutes.
Whisk together thickened cream, coconut cream and icing mixture to stiff peak.
Gently unroll the sponge, spread with a thin layer of passionfruit curd followed by a layer of cream, leaving a 1cm gap at both of the shorter sides.
Gently roll the sponge, placing onto a tray seam side and refrigerate for 1 hour.
Mix the two coconuts onto a tray, brush the swiss roll with the pineapple jelly and gently transfer to the tray containing the coconut and gently roll to coat.
Place in the refrigerator to set overnight and then store in a container.
Serve swiss roll garnished with the pineapple 'flowers'.
