Preparation

• Preheat the oven to 365°F (185°C). Butter and line the bottom and the sides of a round 9-inch (23 cm) springform pan with parchment paper.
• In a large bowl, sift flour, baking powder, and salt, then set aside. In a small bowl, mix the vanilla extract with milk.
• To make the biscuit, beat softened butter, sugar, and lemon zest in a stand mixer until smooth.
• Add egg yolks one at a time, and mix until combined. Add shredded coconut and mix well. Gradually add dry ingredients, alternating with milk and vanilla mixture.
• Pour the cake batter into the prepared pan and smooth the top. Bake for 25 minutes. Check for doneness. Let cool in the pan.
• Wash and dry plums. Halve each plum, discard stones, and slice into four parts.
• Increase oven heat to 390°F (200°C). Arrange plum pieces on top of the biscuit, cut side down.
• To make the meringue, whisk egg whites and salt until soft peaks form. Gradually add sugar until stiff and glossy.
• Add vanilla, vinegar, and cornflour, and whisk again. Gently mix in toasted flaked almonds.
• Distribute the meringue on top of the plums, swirling to create waves and peaks.
• Lower oven temperature to 355°F (180°C) and bake for 35 minutes, until meringue is golden.
• Remove from oven. Cool in pan for 30 minutes, then unmold and cool completely before slicing.