First sieve the all-purpose flour a couple of times so that there are no lumps. Meanwhile pre-heat the oven at 180°C for 10 mins and also grease/line a baking tray (check notes for greasing the tray correctly).
In a mixing bowl, add powdered sugar along with yogurt. Whisk it well for a couple of minutes, until it is smooth.
Next add the baking soda followed by baking powder. Mix it well.
Set aside the yogurt for 3-4 mins until it is frothy.
Quickly add oil to it and gently mix it well.
Now add the vanilla essence and mix it in too.
Add 2 tbsp of flour at a time and fold it gently with the wet mixture.
Make sure the batter is smooth but it should not be over-worked and it must be light.
Pour this batter into a 6-inch lined baking tray.
Bake the cake at 180°C for 30-35 mins or until a tester comes out clean. Let the cake rest for 5 mins and then invert it onto a plate.
While the cake is baking, prepare the honey syrup by bringing water along with sugar to a boil.
Add honey to this and let this come to a boil again. Remove from heat.
Poke holes all over the warm cake and pour this honey syrup on top of the cake. Let it rest for another 5 mins.
In the meanwhile, prepare the jam glaze by gently heating mixed fruit jam along with sugar. As it liquidizes, remove it from heat. Let this cool down.
Pour this over the cake and spread it evenly on top. As it rests, it will set firm.
Sprinkle desiccated coconut on top of the cake. Slice it once it is cooled down completely.
Store this in an airtight container in fridge for shelf life upto a week.