Preheat the oven

• Preheat the oven to 200 °C.

Caramelize the sugar

• Combine the sugar with a splash of water in a saucepan.
• Caramelize over medium heat until browned to your liking, without burning it.

Add the coconut milk and water

• Quickly pour in the coconut milk and water.
• Whisk until everything is dissolved.

Add the spices and cool

• Take off the heat and add the cinnamon, cloves, salt, nutmeg and vanilla.
• Let it cool for 5 minutes.

Whisk in the rice flour and oil

• Sift in the rice flour and whisk until mostly smooth.
• Whisk in the oil.

Thicken the batter

• Return to medium heat and whisk constantly until it becomes lumpy, then very thick and smooth.

Finish the batter

• Take off the heat and add the butter if desired.

Bake the cake

• Pour into a greased 8-inch round pan, or a smaller one for a taller cake.
• Bake until the top is golden.

Cool and unmold

• Let it cool for 30 minutes.
• Run a knife along the sides and invert the cake.
• Let it cool to room temperature before enjoying.