Preheat the oven to 170°C/150°C Fan/Gas Mark 3.

Spread out the flaked almonds for the meringue on a baking tray and roast for 10 minutes, until they are a light golden brown. Remove from the oven and set aside to cool.

Increase the oven temperature to 185°C/165°C Fan/Gas Mark 5. Line the base and sides of a high-sided 20cm square or 23cm round tin (with a removable base) with baking parchment.

Place the butter, sugar and lemon zest in the bowl of an electric mixer with the paddle attachment in place. Beat on a medium-high speed, until light and creamy. Add the egg yolks, one at a time, and beat until combined.

Sift the flour, baking powder and salt together into a bowl. Add the coconut and stir to combine. With the machine on a low speed, gradually add the dry ingredients to the butter mix, alternating with the milk and vanilla.

Scrape the batter into the prepared tin and smooth the top evenly. Place in the oven and cook for 25 minutes, until the cake is fully cooked and a skewer inserted into the centre comes out clean.

Meanwhile, prepare the plums. Slice each plum vertically in half. Discard the stones and slice each half into four segments so that you have eight segments per plum.

When the cake is cooked, remove it from the oven and turn the temperature up to 200°C/180°C Fan/Gas Mark 6. Gently lay the plum segments on top of the cake, cut side down.

To make the meringue, place the egg whites and salt in a clean bowl of an electric mixer with the whisk attachment in place. Beat on a medium-high speed for about 1 minute until soft peaks form.

Add the sugar, a tablespoon at a time, and continue to whisk on a high speed until the egg whites are stiff and glossy. Add the vanilla, vinegar and cornflour and whisk again until combined.

Finally, fold in the toasted flaked almonds. Scrape the meringue into the cake tin, on top of the plums, and spread out evenly over the fruit.

Swirl the meringue around to create peaks, then place in the oven. Immediately lower the oven temperature to 180°C/160°C Fan/Gas Mark 4 and bake for 35 minutes.

Remove from the oven and allow to cool in the cake tin for at least 30 minutes before releasing the cake.

Peel away the parchment paper, place on a platter, and serve.