Begin by beating large eggs and sugar together in a large bowl for about 5 minutes, or until the mixture is fluffy and has turned a creamy color.

Add salt and then gradually add flour into the egg mixture, a half cup at a time. It is important to mix in the flour carefully to maintain as many air bubbles as possible, as this will result in a lighter cake.

Once your batter is ready, divide it equally between two 8-inch cake pans that have been greased with butter. This helps to prevent the cake from sticking to the sides of the cake pans.

Bake your cakes in a preheated oven at 350 F for about 18 - 20 minutes, or until they have turned a light golden brown color. A handy trick to check if your cakes are done is to insert a toothpick into the center - if it comes out clean, your cakes are ready.

Once removed from the oven, let the cake layers cool completely on wire racks.

In a small saucepan, combine water, honey, and freshly squeezed lemon juice. Stir the mixture until the honey completely dissolves.

Set this aside for later use - it will add a lovely moistness and extra flavor to your cake.

For the frosting, beat Greek yougurt and powdered sugar in a stand mixer on medium speed for 30 seconds until combined. Then, reduce the speed to low and add the rest of the ingredients: a pinch of salt, vanilla extract, and cold heavy cream.

Start beating the cream at a low speed, gradually increasing as the cream thickens. This will prevent the cream from splashing out of the bowl.

Don't forget to scrape down the sides of the bowl with a silicone spatula to make sure all ingredients are well mixed.

Cut each cooled cake layer in half evenly. A handy tip for perfect slices is to use a piece of string. Simply wrap the string around the cake, cross the ends over and pull. This method gives you a clean, even cut every time.

Place one piece of the cake on a platter and soak it with the honey/lemon syrup. Then, spread a layer of your frosting evenly over the cake using a spatula. Repeat these steps with the remaining cake layers.

Once all layers are assembled, top the cake with the remaining frosting. For a festive touch, sprinkle coconut shavings over the top and around the sides of the cake. Finally, decorate with edible snowflakes as desired.

It is recommended to refrigerate the cake for at least 8 hours, or overnight if possible. This allows the flavors to really absorb into the cake, making it even more delicious. After that, it is ready to eat and enjoy!