Cake of transcendence for a dear (dairy and wheat-free) friend's birthday. The specifics of this recipe were beamed down from a magical place and caught me up in a wild, last minute whirl of coconut cream and lime zest, and may never be replicated again :)
The base was made of soaked dried figs, pecan nuts and a little bit of coconut oil, with cardamom, cinnamon and vanilla. The cloudy, creamy top was well blended cashew nuts, coconut cream, maple syrup, coconut oil and lime juice with lime zest scattered on the top. Whooo.... a piece of perfection.