Method:
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Preheat the oven to 180 degrees and line two 18-20cm cake tins.
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Place all dry ingredients into a large mixing bowl and stir with a whisk to combine and remove any clumps. Then add all remaining ingredients and mix together until well combined.
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Evenly distribute cake batter into your earlier prepared cake tins and place in the oven to bake for 25-28 minutes until springy and a skewer comes out clean. Remove from the oven and set aside to cool.
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Once completely cool, layer and top the cakes with The Coconut Collab Vanilla Yog or follow the below instructions for the buttercream frosting.
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Beat the butter on high until smooth and plate, then add in the powdered sugar and The Coconut Collab Vanilla Yog and continue beating on high until you're left with a smooth and creamy frosting.
