This cake feels springy to me, like a really good Easter cake, something you could make in a tin the shape of an egg, if you have one—perhaps a bit ironically, of course, because it’s a vegan cake. You could cover the white chocolate–turmeric buttercream in fluffy white coconut flakes, like that Pepperidge Farm one you get in the supermarket frozen aisle (my childhood cake of dreams).

What makes this cake really freaking delicious is that I let the spices bloom in warmed coconut milk, and so they really penetrate every single bite.

And so, without further ado about seasons, here’s the recipe.