Vegan tropical ice cream cake

To start, make the macadamia coconut base. Grease the base of a 22 centimetre springform pan and line with baking paper. Process the macadamia, coconut, sugar and dates in a food processor until finely chopped. Season with some salt. Add the coconut oil and process to combine. Press the mixture evenly into the base of the prepared pan and pop in the freezer for 20 minutes or until firm.

Next make the coconut filling. Stir the sugar and half the coconut cream in a saucepan over medium-high heat until the sugar dissolves. Transfer to a medium heatproof bowl and stir in the remaining coconut cream, then process the chopped bananas and one quarter of the coconut cream mixture in a clean food processor until smooth. Gradually add the remaining coconut cream mixture and vanilla and process until combined. Spread the coconut filling over the macadamia mixture in the pan, then return to the freezer for four to five hours or until firm.

To make the pine-lime topping, line a baking tray with baking paper. Arrange the pineapple in a single layer on the lined tray and freeze for two to three hours or until the pineapple is semi-frozen. Stir the caster sugar and a quarter of a cup of water in a saucepan over medium-high heat until the sugar dissolves. Bring to the boil and cook for one minute, then set aside to cool slightly. Add the lime juice, pineapple pieces, the sugar syrup and process until smooth. Spread evenly over the coconut filling in the pan, then return the cake to the freezer for four hours or overnight until firm.

Meanwhile, stir the coconut sugar and half a cup of water in a saucepan over medium-high heat until the sugar dissolves. Add the coconut cream and stir to combine. Bring the mixture to the boil and cook for five to six minutes or until the caramel thickens. Season with a little salt. Transfer the caramel to a heatproof bowl and place in the fridge for one hour to chill.

To serve, transfer the cake to a serving plate. Top with pineapple slices, shaved coconut, lime slices and lime zest. For the finishing touch, drizzle with the caramel. This show-stopping vegan ice cream cake is bursting with tropical fruit flavors