Cherry lamington sandwich cake

Preheat the oven to 180°C, gas mark 4 and grease and base-line 2 x 20cm round cake tins. In a large bowl, whisk the oil, eggs, 250g yogurt alternative and 200g sugar together until smooth. In a separate bowl, whisk together the our, bicarb and salt. Tip the dry ingredients into the wet ingredients and whisk until smooth (don’t overwhisk). Divide equally between the tins (about 420g per tin) and bake for 25-30 minutes, or until light golden brown, a skewer inserted comes out clean and the cakes spring back when touched. Cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.

Meanwhile, to make the compote, put the cherries in a pan and stir in the lemon juice and the remaining 2½ tbsp sugar. Cook over a low-medium heat for 10-15 minutes, stirring occasionally, until the cherries have softened but are still holding their shape. In a bowl, mix the cornflour our with 1½ tsp water and add this to the compote. Cook, stirring, for a minute or so until the compote has thickened. Set aside to cool completely.

Put a tray under the wire rack. Stir the chocolate sauce to loosen, then spread evenly over the tops and sides of both cakes. Sprinkle the coconut all over, until evenly coated, then transfer one cake to a serving plate. In a bowl, use a balloon whisk to whip the cream to medium peaks, then fold through the remaining 100g coconut yogurt. Dollop onto the bottom layer, spoon over the cherry compote and top with the second cake.