• Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment or grease well.
• In a large bowl, cream together the butter and coconut sugar until light and fluffy, about 2–3 minutes.
• Slowly stream in the olive oil, mixing until fully incorporated.
• Add the eggs, one at a time, mixing well after each addition.
• Mix in the honey and vanilla until smooth.
• Stir in the Greek yogurt and milk until just combined.
• In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
• Add the dry ingredients to the wet ingredients in two additions, mixing gently until just combined. Do not overmix.
• Pour batter into the prepared pan and smooth the top.
• Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Salted Honey Buttercream

• Beat the butter on medium speed for 3–4 minutes, until pale and fluffy.
• Gradually add the powdered sugar, starting with 1¾ cups and adding more if needed.
• Beat in the honey and vanilla until smooth.
• Add the milk, one tablespoon at a time, until the buttercream is silky and spreadable.
• Season with flaky sea salt to taste.

Assembly

• Frost the cooled cake with the salted honey buttercream.
• Finish with a drizzle of honey and a light sprinkle of flaky sea salt, if desired.