Preheat your oven to 180c and line two loose bottom cake tins with baking paper. I find that 6 inch cake tins work well for this recipe.
Combine your milk and cider vinegar and set aside for 10 minutes to allow this to thicken and curdle.Meanwhile, combine all of your dry ingredients in a large mixing bowl and roughly mix together.
Pour in your milk mixture and olive oil and fold the wet and dry ingredients together to form a smooth batter. Stir in the coconut and chopped pistachios.Divide this evenly between your cake tins and pop into the oven to bake for 30-35 minutes or until cooked through
Allow your cakes to cool completely on a wire wrack.
Beat your butter until pale and fluffy, then gradually add in the icing sugar and white chocolate spread.
Cover one of your cakes in a generous layer of frosting, sandwich the second on top then use the remaining frosting to coat your cake. Cover in coconut and decorate!