If using round pan line with a parchment paper liner and thoroughly grease sides with softened coconut oil. All other pans, thoroughly grease with softened coconut oil

Separate eggs - reserve whites and yolks in separate containers

Beat egg whites until soft peaks form and set aside (or carefully remove from stand mixer bowl)

Beat egg yolks for about 30 seconds

Add melted butter - be careful it is not hot or it will cook the egg - for best results, slowly drizzle the butter into the eggs while beating at low speed

Add the vanilla, yogurt, honey, and lemon juice

Beat on medium speed for about a minute until everything is well combined

Add the nut flour, coconut flour, baking soda, cinnamon, and salt

Beat another minute to combine everything

Carefully fold in the egg whites so everything is combined, but still airy

Pour into prepared baking pan

Whisk melted butter, honey, and cinnamon to form a syrup

Drizzle over cake batter

Use a knife to swirl the cinnamon mixture around, but don't stir it in

Bake for 30 minutes (or 35 - 40 if using Bundt or other pan for taller cake) until top in golden and toothpick inserted in center comes out clean

Cool in pan on wire rack for 30 minutes

Loosen edges by running a butter knife around the sides of the cake, turn pan over and gently turn cake onto wire rack (tap bottom with butter knife if using Bundt pan)

Cool cake completely before frosting

Once cake is cooled you can place on a plate and use a glass (if you used a regular round cake pan) to cut out the middle of the cake to make the wreath shape

Cut hole in middle of cake

Add softened butter honey, and vanilla to mixing bowl - or stand mixer bowl

Beat on high speed for a few minutes until butter and honey are creamed together and have a soft frosting-like texture

While beating on low speed, drizzle in melted cocoa butter

Increase speed to medium and beat for another minute until desired texture

Separate frosting into thirds

Add a dash of Turmeric and whisk until combined and frosting is desired yellow

For coloring with fruit: Add just a few drops and whisk. If you add too much liquid the frosting will separate and won't combine

Spread frosting on cake in desired pattern

Chill in refrigerator for a more solidified frosting

Store cake in refrigerator for up to 4 days or freezer for up to three months