Pulse cashews in a food processor until broken up, then add remaining ingredients and pulse until combined.
Press half the crust into the bottom of a parchment-lined 7" springform pan and set in the fridge. (Leave the other half on the counter to layer later on)
To make the coconut cake:
Add all ingredients to food processor and blend until smooth. Taste & adjust sweetness to your liking.
Scoop out ½ the cake filling on to your crust and set in the freezer for about 1 hour until firm.
Assemble the next layers:
After first two layers are firm, add 1 layer of crust on top, freeze 1 hour, then add another layer of cake on top.
To make the whipped cream;
Scoop out the solid cream from a can of refrigerated coconut milk into a large chilled bowl and whip with a hand mixer. Add in sweetener & extracts, adjust to taste. Spread on top of cake.
To make the toasted coconut topping:
Place coconut flakes and 1 teaspoon maple syrup to a dry skillet on medium heat, stirring constantly until toasted, about 3 minutes. Sprinkle on top.
Notes
I used a 7" springform pan. If you use a larger pan, the layers will be flatter/shorter.*To make coconut butter, simply blend coconut shreds in a food processor until liquefied, about 10-15 minutes) scraping down the sides as needed. Store at room temp.Once the layers are set, store in the fridge. Set out on the counter for a few minutes to soften.Can also be freezer, but it may take a while to thaw because coconut butter hardens when cold.Adapted from catching seeds