Prepare 8" round cake tin with removable base.

Place walnuts and desiccated coconut into a food processor and pulse few times until ground. Add pitted dates, cardamom and salt and blend until the mixture comes together. Add coconut oil and blend again. You should have a sticky mix when pressed together.

Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.

Rinse the soaked cashews for the rose layer under running water and place into high speed blender. Add maple syrup, rose tea, rose water, vanilla and cardamom and blend until smooth. Add melted creamed coconut, coconut oil and blend until incorporated. Spoon the mix into a jug and set aside. Don't worry about cleaning the blender.

Rinse the soaked cashews for the hibiscus beet layer under running water and place into high speed blender. Add peeled chopped beetroot, maple syrup, hibiscus tea, orange zest and juice vanilla and cinnamon and blend until smooth. Add melted creamed coconut, coconut oil and blend until incorporated.

Set aside a small amount of each color to pipe on top later. Cover and place into fridge.

To create the zebra effect pour little bit of hibiscus beet mix onto center of the cake tin. Now pour little bit of rose mix onto center of hibiscus beet mix and alternate pouring them on top of each other until all of the mix is gone. With a toothpick create swirls on the top. You can also dollop little dots of mix on top to create the swirls.

Cover the cake with a layer of baking paper and cling film on top to prevent frostbite and place into a freezer until completely set.

Once set carefully remove from the tin. Take your leftover frosting out of fridge, if it's not in perfect pipeable consistency place them into freezer for about 20 minutes. Spoon both colored frostings half and half next to each other into piping bag fitted with large star nozzle and pipe on top of the cake.

Sprinkle with rose petals.

Leave to thaw before serving.

Store in a fridge or freezer.