Preheat your oven to 180℃, conventional bake.
Toast the pistachios in the oven for 6-8 minutes.
Using either a food processor or (if like me, you've yet to completely convince yourself that a food processor is indispensable) a pestle and mortar, blitz or crush the pistachios until they have become a fine crumb. Some bigger bits are nice in my opinion!
In a bowl, rub the sugar and zest of one lemon with your fingers, to infuse the sugar with that zesty goodness.
Add the eggs to the sugar and zest mixture and beat (or whisk vigorously) until they have turned a little bit fluffy.
In the biggest bowl, sift together the flour, baking powder and baking soda. Mix in the desiccated coconut.
In another bowl, mix together the olive oil, juice of one lemon, yoghurt and maple syrup. Pour this mixture into the dry ingredients and mix.
Add the sugar and egg mixture to the batter and mix.
Add the pistachios to the batter and mix in.
Pour the batter into an oiled/baking paper lined cake mould and bake for 20 minutes, or until your knife comes out clean.
Let cool and dust with icing sugar. Now enjoy with a Iittle cup of tea and a book.
