five layer flat belly dessert

Angeli did an outstanding job with this cake.  It looks even better than than the original!  It's your healthy, satisfying version which is what I like.  It's not very sweet but full of goodness-berries, toasted seeds, ricotta, Greek yogurt, coconut milk, etc.  At the end you can add some chocolate shavings!  Mmmm! 

five layer flat belly dessert (Dr. Oz)
(makes a 9-inch trifle dessert pan)
1 box devil's food cake mix
1 cup nonfat Greek yogurt
1 cup water
4 cups fat-free ricotta
1 cup coconut milk, well stirred
1 cup shredded, toasted sweetened coconut
4 tablespoons agave syrup
1/2 cup toasted oats
1/2 cup ground flaxseeds
1/2 cup finely chopped walnuts, lightly toasted
4 cups total of any combination of fresh well-washed berries
2 ounces bittersweet chocolate, for shaving

Prepare two 9-inch round cake pans with nonstick spray or butter and lightly flour each pan.

Layer 1:  In a large mixing bowl or stand mixer, combine the cake mix, yogurt and water and mix well until no lumps remain.  Divide batter evenly into prepared cake pans and bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the center of the cake emerges cleanly.  Allow the cakes to cool completely in the pans.
Meahwhile, in a medium mixing bowl, mix the ricotta, coconut milk, shredded coconut and agave.  With a rubber spatula, gently fold them together.  Remove the cake from its pan and place in desired glass dish with high sides.  Evenly spread half of the whipped topping mixture on top of the cake (Layer 2).
In a large resealable bag, combine the oats, flaxseeds and walnuts.  Seal the bag and shake well.  Sprinkle half of the mixture evenly over the ricotta (Layer 3), then top with the berries to cover the whole cake surface (Layer 4).
Repeat all 4 layers with the other half of the ingredients.  Using a vegetable peeler, shave the bittersweet chocolate decoratively over the top (Layer 5).  Serve dessert by scooping portions of the cake and all its layers into shallow bowls.