Add butter and coconut oil to mixing bowl and beat until fluffy. Add half of the Natvia and the vanilla extract and continue beating. Add the eggs one by one, continuing to beat the mixture as you go.
Add the coconut flour, baking powder, salt, and rest of Natvia and mix to combine. Stir in the coconut milk and yoghurt until smooth.
Pour the mixture into a greased and lined cake tin, and bake for 30 - 40 mins at 165°C. Once cake is cool, cut in half horizontally.
FOR THE ICING:
Toast shredded coconut in pan until browned.
Combine cream cheese & butter, add the Natvia and vanilla and beat until fluffy. Spread half the icing onto the bottom half of the cake. Layer with the top half of the cake, top with remaining icing and sprinkle with coconut.
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