Add all the cake ingredients except for the coconut flour to the food processor and blend until very small chunks or smooth - whichever your preference is.
Stir in the coconut flour then press into shape. This is easiest done if you use a cookie cutter to fill and press down with a spoon.
Put all ingredients in a blender and blend until creamy and smooth.
Spoon the cashew icing over the cake. You can either eat it straight away as a sauce topping on top or refrigerate it to set the icing.