Firstly, prepare a cake tin by cutting a piece of baking paper to fit in the bottom of the tin. I also oiled the baking paper with coconut oil on both sides. We used an 11cm diameter cake tin that is 6cm high. if you would like to make this cake in a bigger cake tin, at least quadruple the ingredients. 

Process all ingredients in a food processor until well incorporated. Test the mixture with your fingers to see if it will stick together. Then press this mixture into the bottom of the prepared cake tin. Then put this in the freezer while you prepare the rest of the cake. 

Blend all the first layer ingredients in a high powered blender. We used a nutri bullet for this. If the mixture is not smooth, add a bit of water to it to help it blend. Then pour this mixture over the base. Put this back in the freezer and allow to set for 20 to 30 minutes. 

After waiting for the first layer to set, make the second layer. Blend all the ingredients as per the first layer. Add a bit of water if it is not smooth enough. We used frozen mango for this, but you could use fresh too. Pour this layer on top of the first layer and let set in the freezer for 20 to 30 minutes. 

After the second layer has set in the freezer, blend up the ingredients for the top layer. I found I didn't need any water for this part, because the dragonfruit was fresh and they seem to be watery enough for it to blend smoothly. Then pour this layer on top and set completely in the freezer. 

Once set, remove the cake from the tin. For this we ran warm water on the outside of the tin to loosen up the cake a bit - being careful not to get it inside the tin, then we ran a knife along the edge inside the tin to loosen up the cake and tipped the tin upside down to get the cake out. If you have made yours in a springform mini cake tin, that would work much easier! 

Decorate the cake how you wish (we topped ours with fresh dragonfruit), and enjoy with loved ones!