Coconut Pistachio Cake with Meringue Buttercream

Preheat oven to 175°C (convection or bottom heat). Butter two 15 cm round baking dishes.

Beat together the egg yolks, milk and vanilla extract. In a separate bowl, whisk together the flour, ground pistachios, coconut flakes, sugar, baking powder and salt.

Cut the butter into the dry ingredients. Mix in with your fingertips until it resembles small peas.

Using a hand mixer, a stand mixer or a wooden spoon, mix in the egg yolk and milk mixture for about 2 minutes.

Divide the batter evenly between the prepared baking dishes.

Bake for 23–25 minutes, checking for doneness with a toothpick. Cool for 10 minutes before removing from the dishes.

Bring a few centimetres of water to a simmer in a saucepan large enough to hold a bowl above the water. Whisk the egg whites, sugar and salt together in a heatproof bowl until foamy.

Set the bowl over the simmering water and whisk constantly for about 3 minutes, until the sugar is completely dissolved and the mixture is smooth and hot to the touch.

Remove from the simmering water (careful, the bowl is hot) and set it on a towel so it won't move. Beat the egg whites at high speed for about 5 minutes, until the meringue has cooled and holds a soft peak.

Beat in the vanilla extract. Reduce the speed to medium and continue whisking for 1–2 minutes, until the mixture is glossy, holds a stiff peak and is cold.

Continue beating and slowly add the butter, one tablespoon at a time.

Once the cake layers are completely cooled, use a serrated knife to level off the top of each layer and cut in half horizontally.

Spread several tablespoons of buttercream onto the bottom cake layer. Put the second layer on top and spread with buttercream. Repeat with the third layer.

Place the final layer on top, flat side facing up. Thinly spread frosting on the sides of the cake, then a thicker layer on top — use a palette knife to draw a decorative spiral pattern.

Garnish with fresh fruits, berries or coconut flakes.