Preheat oven to 400 degrees. Melt coconut oil and set aside. Whisk your eggs until fluffly, add coconut nectar. In a seperate bowl add coconut flour, vanilla bean and baking powder and mix well. Now combine eggs into coconut flour and add melted cocnout oil. Mix well. in a round baking dish lined with baking paper, add your mixture and spread into edges and smooth top. Put in the oven for 25-30 minutes or until cooked and golden. Set aside to cool before cutting the sponge horizontally into 2 thinner cakes.

Be sure to use cashews that have been soaked for at least 2 hours. Add all cashew custard ingredients to your blender and blend until smooth. Set aside

Remove the tops of your strawberries and add them and raspberries to the blender with lemon and honey if using. Blend until smooth. Transfer puree to a large jar and add chia seeds. You can also add a little guar/xanthum gum to thicken if desired. Stir well and allow to set for 30 mins in fridge.

Spoon out the thicker portion of the cream that should have separated from the liquid in the fridge. Using an electric beater or whisk, whip the cream until it becomes thick. This can take 5-10 minutes, I like to add a little xanthum gum or tapioca powder to allow it to thicken quicker. if the cream gets too warm it will not thicken so if you need to, pop it back in the fridge for a little to cool.

Add your cashew custard first, then a layer of coconut sponge, then berry chia jelly, cut up your bananas into discs and create a layer of bananas, add your whipped coconut cream and top with berries!