Cake- Preheat the oven to 180°C/160°C fan forced and line your favourite cake tin. In a large bowl, combine flour, coconut, almond meal and spices, mix well. In a separate, small bowl, whisk together buttermilk and yoghurt then set aside.
Glaze-While the cake is in the oven, make the salted caramel glaze. Add brown sugar and water to a medium - hot saucepan. Stir to dissolve, then leave it to simmer and gently bubble for around 8 minutes or until it’s caramelised and turned deep brown. Don’t stir during this stage, but you can brush down the sides with a wet pastry brush if it needs it.
Assemble-Once cake and glaze are cool, put cake onto a serving plate, then drizzle with glaze. Allow it to drip down the sides for that rich, decadent look. Garnish with glazed fruits, nuts and flowers. Keep the rest of the glaze to drizzle over ice cream throughout the festive week!