• 225 grams plain flour
• 1½ teaspoons baking powder
• ½ teaspoon bicarbonate of soda
• ¼ teaspoon fine sea salt
• 150 millilitres vegetable oil (plus more for greasing)
• 150 grams caster sugar
• 275 grams coconut milk
• 2 lemons (finely grated zest, plus 3 x 15ml tablespoons of juice)
• 1 teaspoon vanilla extract

FOR THE COMPOTE:

• 150 grams blueberries
• 1 x 15ml tablespoon lemon juice
• 1 x 15ml tablespoon caster sugar
• 50 millilitres cold water plus 1½ teaspoons
• 1½ teaspoons cornflour

FOR THE TOPPING:

• 250 grams coconut-milk yogurt
• 1 teaspoon vanilla extract
• 2½ teaspoons icing sugar

You will need 1 x 20cm springform cake tin / 1 x 8inch spingform cake pan

1. Preheat the oven to 180°C/160°C Fan/350°F. Grease the sides and line the base of your springform cake tin with baking parchment.
2. Combine the flour, baking powder, bicarbonate of soda and salt in a bowl large enough to take all the other ingredients later.
3. In a wide batter jug (or another bowl), whisk the oil, sugar and coconut milk together, followed by the lemon zest and juice and the vanilla extract.
4. Pour the jug of liquid ingredients into the bowl of dry ingredients, whisking to combine, then pour into the prepared tin and bake for 30–35 minutes, by which time the top will be golden brown, the sides shrinking away from the tin and a cake tester should come out clean. Transfer to a wire rack and leave the cake to cool completely in its tin. It may sink slightly as it cools, but this need not concern you in the slightest. While you’re waiting, you can get on with making the blueberry compote.
5. Put the blueberries, lemon juice, caster sugar and the 50ml / 3 tablespoons of cold water into a saucepan and bring to the boil, then turn down the heat and simmer, stirring gently every now and again, for a couple of minutes until the blueberries have softened in the now garnet-glossy liquid.
6. Take the pan off the heat and, in a small cup, slake the cornflour with the 1½ teaspoons of cold water and stir this paste into the pan of blueberries, making sure you scrape every last bit out. Stir together, put the pan back over the heat and stir gently for about 30 seconds, by which time the sauce will have started bubbling again and will have thickened. If you feel it has become too jammy and thick, simply add a little more water and stir it in over the heat. Pour the compote into a small heatproof bowl or jug to let it cool. It will set once cold.
7. Do not assemble the cake until just before serving. So: unclip the completely cold cake from its tin, unmould it and turn it over (so the underneath is now on top) onto a cake stand or plate.
8. Mix the coconut-milk yogurt and vanilla together, spoon the icing sugar into a tea-strainer, then sieve it over the yogurt and stir it in, too, before spreading and swirling this soft mixture over the top of the cake. Thrash the blueberry compote a little with a fork to loosen it, and gently spoon it on top, leaving a gleaming white frame. Serve immediately.

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs, at room temperature
1 cup sugar
2 teaspoons pure vanilla extract
1/2 cup whole milk, at room temperature
1 1/2 cups heavy cream
One 12-ounce can evaporated milk
1 medium cinnamon stick
2 whole cloves
One 14-ounce can sweetened condensed milk
1/2 teaspoon ground cinnamon

TOPPINGS
1 pint strawberries, thinly sliced
1/4 cup sugar
Sweetened whipped cream and thinly sliced mint leaves, for serving

Step 1
Preheat the oven to 350. Lightly butter a 9-by-13-inch glass or ceramic baking dish. In a medium bowl, whisk the flour with the baking powder and salt. In the bowl of a stand mixer fitted with the paddle, beat the eggs with the sugar and 1 teaspoon of the vanilla at medium-high speed until very light and fluffy, about 10 minutes. Add half of the flour mixture and mix at low speed until just incorporated. Gradually add the whole milk, then mix in the remaining flour mixture.
Step 2
Pour the batter into the prepared baking dish and bake for 25 minutes, or until the center of the cake springs back to the touch. Transfer the baking dish to a rack and let the cake cool for at least 30 minutes.
Step 3
Meanwhile, in a medium saucepan, whisk the cream with the evaporated milk, cinnamon stick and cloves and bring to a boil over moderately high heat. Reduce the heat and simmer for 3 minutes. Remove from the heat, cover and let steep for 10 minutes.
Step 4
In a heatproof bowl, combine the condensed milk with the remaining 1 teaspoon of vanilla and the ground cinnamon. Strain the steeped cream mixture into the condensed milk and stir to combine. Let cool for 20 minutes.
Step 5
Using a fork, poke holes all over the cooled cake. Gradually pour the milk mixture over the entire cake. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Step 6
In a bowl, gently toss the strawberries with the sugar. Let stand at room temperature for 20 minutes, stirring occasionally to dissolve the sugar.
Step 7
Cut the cake and serve with the strawberries, whipped cream and mint.