Prepare two, 8inch cake tins by lightly wiping the sides with some Lucy Bee Coconut Oil and covering the bottom of the tins with a circle of baking paper.
Place the flour, baking powder, Lucy Bee Coconut Sugar and Lucy Bee Himalayan Salt in a mixing bowl and stir until combined. Add the vanilla essence, 100g yoghurt (save the rest for the filling), Lucy Bee Coconut Oil and the eggs and mix until smooth and combined.
Divide the mixture into the cake tins and bake for 25-30 minutes. The cake should be lightly golden and have a nice rise to it. To test the cake, insert a skewer or toothpick into the centre and if it comes out clean the cake is ready. Allow the cake to cool in the tin for 10 minutes then turn it out and let it cool completely on a wire rack.
FOR THE PASSION FRUIT JAM:
Put the passion fruit flesh into a saucepan along with the orange juice and sugar. Bring the ingredients to a boil and then simmer for 10 minutes. The mixture will thicken into a jam-like consistency. When the mixture has thickened take it off the heat. Put this aside and let it cool while you start to assemble the cake.
The cake and the jam must both be cool before being assembled with the remaining yoghurt otherwise it will melt! To assemble, spread the remaining yoghurt over the base, followed by the passion fruit jam, then place the second cake on top of this.
TIP: The passion fruit jam is also great on top of some plain yoghurt on its own as a dessert.