Paul A Young served up a delicious pina colada cocktail cake on Saturday Kitchen.

The ingredients for the sponge: 400g self-raising flour, ½ tsp baking powder, 4 tsp cornflour, 280g caster sugar, 320ml oat milk, 40g agave syrup, 140g vegetable oil and 1 tsp fine sea salt.

For the piña colada: 1 tbsp desiccated coconut, 1 pineapple slice, chopped into small pieces, 4 tbsp white rum, 2 tbsp pineapple juice, 2 tbsp orange juice, 1½ tbsp coconut cream, ½ tbsp lime juice, 150ml oat-based whipping “cream”, 1½ tbsp coconut milk and maraschino cherries, pineapple wedges and cocktail umbrellas, to decorate.

See recipes by Paul in his book titled: The Joy of Chocolate available from Amazon now.