Preheat the oven to 160°C (320°F). Grease and line a 6-inch round cake pan with parchment paper.
Combine the eggs and sugar in a heatproof bowl. Place the bowl over a saucepan of gently simmering water, ensuring the bowl doesn't touch the water.
Whisk continuously until the sugar has dissolved or the mixture reaches approximately 40°C (104°F). Remove from the heat.
In a separate heatproof bowl, combine the melted butter, coconut milk, and coconut oil. Place over the warm water to keep the mixture hot while preparing the batter.
Beat the warm egg mixture on high speed until it becomes pale, thick, and reaches the ribbon stage. Add the vanilla extract and mix briefly.
Sift together the all-purpose flour, cornflour, and salt.
Fold gently into the whipped eggs using a spatula until no dry flour remains.
Stir together the warm butter mixture.
Mix 3–4 tablespoons of the batter into it, then gently fold it back into the remaining batter. Fold carefully until fully combined.
Pour the batter into the prepared pan.
Tap the pan lightly on the counter to remove large air bubbles.
Bake for 25–27 minutes, or until the cake springs back lightly and a skewer inserted into the center comes out clean.
Let the cake cool in the pan for 3–4 minutes before transferring it to a wire rack.
Cool completely before decorating.
Serve plain or decorate with whipped cream or Swiss meringue buttercream. Top with fresh strawberries, blueberries, mint leaves, and a dusting of powdered sugar.
