Raspberry and plum meringue torte

Preheat oven to 175°C (155°C fan bake). Prepare a large stand mixer with a balloon whisk attachment. Grease and line a square or round 23cm springform cake tin with baking paper.

Cream the butter, sugar and lemon zest in the mixer until pale and creamy. With the mixer still running, add yolks, one at a time, making sure each one is well incorporated before adding the next.

In a separate bowl, sift the flour, baking powder and salt together. With the mixer on a low speed, add the ¼ cup coconut, then the flour mixture and milk and vanilla in alternating portions. Mix briefly to combine; do not overmix.

Spread mixture into the lined tin. Bake for 20-25 minutes or until firm to the touch and lightly golden. Leave in the tin.

Meanwhile, cut the plums in half and remove the pits. Cut each half into 4 pieces or into 1cm-thick wedges.

Spread the 1 cup coconut over a baking tray and toast for 2-3 minutes or until light brown. Set aside to cool. Arrange sliced plums over the cooked cake (doesn’t matter if it’s warm or cool), then scatter raspberries around to fill the gaps.

Turn the oven up to 180°C (160°C fanbake). Move the rack to the second setting in the lower half of the oven.

To make meringue, ensure your bowl and whisk are spotlessly clean. Beat the egg whites and salt to soft peaks (about 1 minute). Add sugar, 1 Tbsp at a time, then continue to beat for 5-6 minutes or until the sugar has dissolved and the meringue is glossy. Add vanilla, vinegar and cornflour, beat to combine, then fold in the toasted coconut. Pile meringue on top of the plums and raspberries.

Bake for about 45 minutes until meringue starts to crisp up around the edges. Test by inserting a small, sharp knife into the centre. If the knife is sticky, cook for a further 10 minutes or until the meringue is cooked.

Allow the cake to cool in the tin for at least 20 minutes before loosening the spring and removing the base. Peel the paper away from the sides. Dust with a little icing sugar and serve when cool.