Preheat the oven to 180°C. Grease and line the base and sides of 3 x 20cm round cake tins with baking paper.

In a large bowl using the paddle attachment of a stand mixer (or an electric hand beater), beat together the butter and caster sugar until pale and creamy.

Add the eggs one at a time, beating until fully combined. Stir in the vanilla.

Sift in the flour and baking powder and mix to just combine.

Fold in the desiccated coconut and buttermilk to just combine, then very gently stir in the berries.

Divide the mixture between the three tins, and smooth the surface.

Bake for 35-40 minutes, or until the cakes spring back when touched and a skewer inserted comes out just clean.

Leave to cool for half an hour, then remove from tins and place on wire racks to cool completely.

While the cakes are baking, make the lemon curd.

Heat the lemon zest, lemon juice, sugar and butter in a medium pot over low heat until the butter is melted.

In a separate bowl, whisk the eggs and egg yolk until starting to get frothy

Add the eggs to the lemon mixture, keeping the heat on low. Whisk constantly until the curd starts to thicken - about 5 minutes. You may see little bubbles appear on this surface as this happens. Be very careful here as it can happen quickly.

Tip the lemon curd into another bowl and set aside to cool. Once cool, if you would like it ultra smooth, strain the curd through a sieve and discard any lumps and the zest

Using an electric mixer (if a stand mixer, use the paddle attachment), beat the butter until creamy. Add the cream cheese & vanilla and beat until fully incorporated. Gradually increase the mixer speed and beat until light and fluffy, scraping down the sides of the bowl with a spatula.

Gradually add the icing sugar, beating on low speed until combined.

In a medium saucepan, combine the sugar and water. Heat over low heat until the sugar has dissolved, and then heat on medium-high until the syrup comes to the boil.

Meanwhile, beat the egg whites to foamy soft peaks in a medium bowl (mixer fitted with whisk attachment or hand beater).

Once the syrup is boiling, cook until it reaches 116°C (240°F) on a candy/sugar thermometer. remove from the heat, and, while whisking the egg whites continuously, slowly drizzle the syrup into the bowl. Aim for a spot close to the whisk.

Once all the syrup has been added, continue mixing until the bottom of the bowl feels cool to touch and the meringue is very thick, shiny and sticky.

Use immediately or keep in the fridge (covered) until ready to use (up to a day)

If the tops of the cakes have domed at all, cut the domes off with a serrated knife so they are completely flat.

Place one cake on a large plate or cake stand, sliding strips of baking paper underneath the edges (to catch the icing drips - when you are finished you can remove these without making a mess of the plate or cake stand).

Cover the cake with just under a third of the cream cheese buttercream in an even layer. Drizzle a few tablespoons of lemon curd on top of this. Top with a second cake.

Repeat the buttercream and lemon curd coating. Top with the final cake.

Spread the remaining cream cheese over the top of the cake and around the outside, scraping it over and then off the sides of the cake for a ‘naked’ look.

Place in the fridge for an hour to firm up.

Dollop the Italian meringue over the top of the cake in whatever pattern you wish, swirling it around a bit. Using a blow torch, brown the edges.

Decorate the cake with berries, extra lemon curd and toasted coconut.