Grease and line a 22cm or 8" cake tin, I used a springform. Preheat oven to 160°C or 320°F fan forced.
Place pistachios in to a clean dry mixer bowl, chop for 2 sec/speed 6/MC on or until lightly chopped. Set aside.
Without washing the bowl, add 150 g or 5.3 oz almonds in mixer bowl, mill for 10-20 sec/speed 8/MC on, until almonds are a fine ground. Set aside.
Without washing the bowl, add remaining almonds and coconut to mixer bowl and mill for 10-20 sec/speed 8/MC on, until almonds are a fine ground.
Add reserved almond meal to mixer bowl with remaining ingredients, except for pistachios. Blend for 20 sec/speed 5/MC on. Scrape bowl down and repeat.
Pour batter into prepared tin and sprinkle chopped pistachios over the batter.
Bake in the oven for around 30 mins or until golden brown and a skewer comes out clean. Grain free baking is dependent on individual ovens so adjust as required. Allow to cool completely and refrigerate for an hour before serving.
