1. Prepare the Cake:

• Preheat your oven to 170°C (340°F). Line and grease two 8-inch round cake pans.
• Blend the dried hibiscus flowers into a fine powder (if not pre-ground).
• In a medium bowl, whisk together the dry ingredients: flour, hibiscus powder, baking powder, baking soda, and salt.
• In a separate bowl, whisk the wet ingredients: eggs, milk, Greek yogurt, honey (or sugar), and vanilla extract.
• Gradually fold the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
• Pour the batter evenly into the prepared pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Frosting:

• Whip the double cream in a bowl until stiff peaks form. In another bowl, mix the cream cheese, sweetener (agave or maple syrup), vanilla extract, and hibiscus powder for the pink tint.
• Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

3. Assemble the Cake:

• Once the cakes are completely cool, spread a generous layer of frosting between the layers and over the top. Smooth the frosting and decorate as desired.