Coconut Almond Greek Yoghurt Sheet Cake

For the cake:
Preheat oven to 160ºC (320ºF). Grease a 30 x 20 cm (12 x 8 inch) sheet pan.

Sieve the cake flour into a mixing bowl, then stir in coconut flour, desiccated coconut, sugar, baking powder and salt.

In another mixing bowl, whisk together remaining ingredients (wet ingredients) and then stir them into the dry ingredients, make sure to incorporate all the dry ingredients off the bottom of the bowl. It will be quite dense but not dry.

Pour the cake mixture into the sheet pan and spread out evenly. Bake for about 30 minutes until a tester stick comes out clean. Allow to cool completely before icing the cake in the sheet pan. Cut the cake into squares and serve.

For the icing:
In a mixing bowl, stir the Greek yoghurt, coconut milk and almond essence together. Sieve in icing sugar and stir in. Add the desiccated coconut and stir in.