Grease and line three 6-inch round cake pans. Preheat your oven to 175 C.

Sift all your dry ingredients (flour, malt, salt, baking powdekeep aside.

Pour the coconut cream and vinegar in a mug and set aside.

In a large bowl, beat your butter and cream cheese until smooth. Add your sugar and beat until fluffy. Now add your eggs one at a time beating after each addition, followed by the vanilla.

Now add half of the dry ingredients and fold, then add the coconut cream and fold it gently, then add the remaining dry ingredients and fold it in. Just before the batter in completely mixed, add in the sprinkles. Fold till well combined, do not overmix.

Pour the batter evenly into the pans and bake at 175 C for about 30 minutes. Check after 28 minutes, the cake is ready when a skewer inserted in the center comes out clean.

Let the cakes cool for 20 minutes in the pan and then remove them onto a wire rack to cool completely.

In a medium-large bowl, add in your room temperature egg whites, salt and sugar. Whisk it for 20 seconds and place this bowl on a pot of simmering water (make sure the bottom of the bowl doesn’t touch the water.) Keep whisking continuously for around 5 minutes. Check the mixture by rubbing in between your fingers, if the mixture is not grainy, the sugar is dissolved and you are ready to whip the egg whites.

Using a stand mixer or a hand mixer, whip the egg whites on a medium to high speed till they become stiff and glossy. About 6 minutes, the bowl will feel cool enough to touch.

Now on a medium speed, continue to whip the egg whites and add the butter cube by cube, let the butter get incorporated before you add more. Once all the butter is incorporated add the vanilla and yuzu extracts and whisk. If your mixture looks loose, refrigerate it for 20 minutes and then whip the mixture on high speed until fluffy and stiff enough to frost.

Assemble the cake layer by layer by adding a generous amount of buttercream in between the layers. Crumb coat and decorate the cake as per your preference. Refrigerate for 20 minutes before serving.