Whip the kahu hēki (egg white) and kirīmi tāta (cream of tartar) in a heatproof bowl, until soft peaks form.
Add the paura tetepe (gelatine powder) and wai (water) in to a heatproof cup. Stir until combined and leave for 5 minutes to bloom.
Add the kokonati (coconut) to a pot and toast over medium heat until golden. You can skip the toasting part if you don't want to but it does add a beautiful flavour. Remove from heat and add to a plate to cool slightly.
Add huka one (caster sugar), tote (salt) and wai (water) to the same pot. Boil over high heat until it reaches 140 degrees celsius. As the sugar syrup is heating up, melt the bloomed gelatine in the microwave for 30 seconds.
Slowly pour the hot sugar syrup into the whipped meringue and whip on high for a minute or so. Then pour in the melted gelatine as you continue to whip for 5-7 minutes. Add in the wanira around the three minute mark. Stiff peaks should appear.
Fold in the kokonati (coconut), pīnati (peanuts) and karanipere (cranberries), then fold through the pata pīnati.
Pour on top of the cooled base and refrigerate for 15 minutes to start off the setting process.