Step 1

To make the base, blend the coconut into flour in a food processor. Add the brazil nuts, lemon zest, oats and a pinch of salt and process into flour. Add the dates and sultanas and blend to a fine couscous-like consistency. Lastly add the coconut oil and pulse for 15 seconds.

Step 2

Line a cake tin with plastic wrap and firmly press the coconut base into the tin evenly. Put the base in the fridge while you prepare the mousse.

Step 3

In a high-speed blender, blend the mango, pineapple, agave, lemon juice, lime juice, a pinch of salt, and the vanilla until smooth. Lastly add the coconut oil and cacao butter and blend for 10-15 seconds (no more than 20 seconds or it will be over-processed).

Step 4

Pour the mousse on top of the base. Cover with plastic wrap and either put in the fridge overnight or in the freezer for 2-3 hours to set.

Step 5

The cake is best served straight from the fridge as it's easier to cut (the mousse is quite soft; if you want something firmer, add more coconut oil and cacao butter to the recipe).

Step 6

Serve topped with extra slices of fresh mango, passionfruit pulp and a scattering of edible flowers. This cake will keep for 4-5 days in the fridge or for a few weeks in the freezer.