Preheat oven to 180 degrees Celsius.

Combine the eggs, coconut yoghurt, honey, vanilla and ghee in a bowl. Mix well.

Stir through the rest of the ingredients.

Transfer the mixture into a lined loaf tin.

Bake for 30-35 minutes or until cooked through. Remove to cool.

Combine all icing ingredients in a food processor and blitz on high for approximately 3 minutes or until smooth.

Once the cake has cooled, ice the cake with a generous layer of icing.

Store in the fridge.