All the toppings - the jam, cream and caramelised coconut - can be made up to 3 days before. Can also skip toppings and serve cake warm with butter and shop-bought jam.

Cake

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120g ghee (from a jar, not a tin; or use butter)

4 large eggs

280g tinned corn kernels (drained weight)

200g desiccated coconut

140g soft light brown sugar

zest of 2 tangerines

zest of 1 lime

1 tsp baking powder

1 tsp vanilla bean paste

1 tsp cinnamon

½ tsp ground ginger

¼ tsp fine sea salt

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Guava-strawberry jam

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500g ripe strawberries, stalks removed and roughly chopped

400g guava juice (one with as little sugar as possible)

2 tsp runny honey (or maple/agave syrup)

1 lime, halved

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Caramelised coconut flakes

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100g coconut flakes

100g maple syrup

a good pinch of flaked sea salt

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Cinnamon cream

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200g mascarpone (or double cream)

80g Greek yoghurt

2 ½ tbsp maple syrup

1 tsp vanilla bean paste

½ tsp ground cinnamon

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1. Preheat the oven to 170C fan/190C. Line and lightly grease a 20cm tin. Line a baking tray with parchment paper.

2. First melt the ghee, then leave to cool for a few minutes. Put the cooled, melted ghee into a food processor or blender, along with all the remaining cake ingredients. Blitz until smooth, scraping down the sides as needed.

3. Spoon the batter into the prepared tin and smooth out the top. Bake for 35 minutes, then lower the oven temperature to 160C fan/180C. Rotate the tin and bake for another 10 minutes, or until a skewer or knife comes out clean. Remove from the oven and set aside to cool.

4. Put the coconut flakes, maple syrup and salt into a bowl and mix so the flake are thoroughly coated in the syrup. Spread out on the lined tray. Bake for 7 minutes, mix well, then bake for another 8-10 minutes, or until crisp, caramelised and well browned. Set aside to cool.

5. For the jam, put all the ingredients into a 25cm wide saucepan and place on a high heat. Bring to a rolling simmer and cook, stirring often, until reduced to a loose jam consistency, 20-30 minutes. Set aside to cool.

6. Put the macarpone, yoghurt, maple syrup, vanilla and cinnamon into a medium bowl and use a hand whisk to whip them together until thickened - this will take a few minutes and some muscle.

7. Once the cake has cooled completely (this is important, otherwise the cream will melt), top with the cream. Spoon some of the jam (you won't need it all) into the centre and swirl it through.

8. Arrange the coconut flakes around the edge. Serve with more jam on the side.