Preheat oven to 180\u00b0C and line the bottoms of each cake pan with parchment paper. In a large bowl, whisk together the first 5 ingredients and set aside. \u00a0In another large bowl, combine the sugar and coconut oil with an electric mixer, beat on medium until light and fluffy (not necessary if you don’t have a mixer). \u00a0Add the eggs one at a time until fully incorporated; then add the vanilla extract and milk, rosewater; mix for about 30 seconds. \u00a0Turn down the mixer to medium-low; a little at a time, add the dry ingredients to the wet. Divide batter evenly between the 2 cake pans,\u00a0bake for 20\u201325 minutes or until a cake tester comes out clean.<\/p>\n
Transfer to a cooling rack and allow to cool for 20 minutes; then remove layers and rest on rack until completely cool.<\/p>\n
Berry\u00a0compote<\/strong><\/p>\n Place berries\u00a0in a medium saucepan; add the syrup, lemon juice and cardamom. \u00a0Place over a medium flame and stir frequently for 10 minutes. Than add the chia seeds and set aside for 20 minutes.<\/p>\n Yoghurt frosting<\/strong><\/p>\n In a large bowl mix all of the ingredients and set aside.<\/p>\n