• Set oven rack in middle position; preheat oven to 350 degrees F
• Butter and flour two 9-inch cake pans; line bottoms with parchment paper rounds, buttered on top
• In large bowl, whisk together flour, baking powder, malt powder, and salt
• In medium bowl, using an electric mixer, whisk egg whites until stiff peaks form (2 minutes); set aside
• In another medium bowl, using an electric mixer, whisk sugar and egg yolks until thick and frothy (about 5 min)
• Add butter to yolks; whisk until fully incorporated (2-3 min)
• Add remaining wet ingredients to yolk mixture: ½ and ½, and extracts; whisk to combine
• Fold dry ingredients gently into wet by hand with spatula until just until incorporated: lumps and some floury bits may still be apparent
• Gently fold set aside whites into batter with spatula, until just combined
• Divide batter evenly between prepared pans; bake until a toothpick inserted in the center comes out clean (25 minutes: if in doubt - don't take it out! 2-3 more minutes)
• Cool in pans on a wire rack for 15 minutes; invert onto racks to cool completely

Instructions for Making the Cake Batter in the Thermomix

• Set oven rack in middle position; reheat oven to 350 degrees F
• Butter and flour two 9-inch cake pans and line bottoms with parchment paper rounds, buttered on top
• Place egg whites into TM bowl with spatula inserted: whisk until stiff peaks for 20 seconds at speed 4; set aside in large bowl
• Rinse and dry TM bowl
• Weigh flour, baking powder, malt powder, and salt into TM bowl; combine for 5 seconds at speed 5 and set aside in another bowl
• Without washing TM bowl, weigh in sugar and egg yolks; cream together for 30 seconds at speed 5
• Weigh butter into TM bowl with yolk mixture; cream for 30 seconds at speed 5 (scrape down sides of bowl with spatula midpoint)
• Weigh half and half, vanilla and coconut extract into wet ingredients in TM bowl; whisk until fully incorporated for 30 seconds at speed 5 (scrape down sides of bowl with spatula midpoint)
• Remove TM bowl from base, add dry ingredients; fold together by hand with spatula until barely incorporated (lumps and some floury bits may still be apparent)
• Add TM ingredients to egg whites set aside in large bowl; fold together by hand with spatula until just incorporated (small lumps may still be apparent)
• Divide batter evenly between prepared pans; bake until a toothpick inserted in the center comes out clean (25 minutes: if in doubt - don't take it out! 2-3 more minutes)
• Cool in pans on a wire rack for 15 minutes; invert onto racks to cool completely

Instructions for Freezing the Cakes:

• Wrap each cake well with plastic wrap; label and date
• Freeze overnight on flat surface; package again in zip lock freezer bag until ready to frost (will keep well up to 2 weeks)

Instructions for the Malted Milk Cream Layers:

• Prepare 2 cake pans by covering completely with plastic wrap
• Heat 1/2 cup heavy cream with malted powder to medium simmer; remove from heat
• Add gelatin powder immediately; stir to dissolve completely and chill for 30 minutes
• Whip remaining cream until soft peaks form; add sugar and continue to whip until stiff peaks just begin to form
• Add refrigerated malted gelatin cream to whipped cream; whisk together
• Divide mixture equally into 2 prepared cake pans; smooth surface and chill for one hour, until set
• Remove from fridge; unwrap frozen cake layers
• Place one cake layer over one cake pan with malted cream filling; invert onto serving platter
• Remove plastic wrap from filling; repeat with second cake and filling
• Place third layer on top of other two layers of cake; malted cream will be between each layer
• Cover completely with plastic wrap; freeze or chill until ready to frost

Instructions for Frosting the Cake:

• Cover cake decorating turntable with parchment cut in half for easy removal; place cake on turntable and remove all plastic wrap
• Place all ingredients for Coconut Butter Cream Frosting into large mixing bowl' beat until completely creamy and frothy (about 10 minutes)
• In small bowl, place small dollop brown food coloring; dip tip of pastry brush into colour and practice splattering on paper,as follows, first
• Hold brush 6 to 8 inches from cake; gently flick onto iced cake (avoid flinging)
• Repeat for desired effect

Instructions for Decorating Cake:

• Place Kataifi (shredded phyllo) nests around and on cake; nestle malted Easter Eggs into nests and around base of cake

Instructions for Storing Cake:

• Store in fridge or freezer; thaw or set to room temperature prior to slicing and serving