To make the buttercream icing, beat the butter until soft, then sift in the icing sugar and cocoa. Add the milk and combine together until soft. Spread half the icing over the cake up to the edges.

Mix the coconut yoghurt with the icing sugar. Stack the pancakes and serve with a dollop of the coconut yoghurt. Garnish with blueberries and raspberries and dust with icing sugar.

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