Preheat oven to 160c or 180c is not fan assisted.
Grease and line two 17.5cm sandwich cake tins - don't miss this step!
Whisk the eggs, honey, vanilla until fluffy.
Mix the dry ingredients roughly.
Whisk the cooled but melted coconut oil into the egg mixture until fluffy.
Slowly sieve in the dry ingredients and combine until there are no lumps.
Place equal measure of the mixture into the greased sandwich tins.
Place in the oven for 20mins on the same shelf.
Remove from oven when brown and springy to touch and allow to cool completely.
ASSEMBLE - do this immediately before serving!
Simply turn bottom cake layer upside down to create a flat layer for the filling and place the jam on the bottom.
Then add the greek yogurt or coconut cream* and gentle place top layer on top.
serve immediately but will keep for 2-3 days in the fridge.