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Soak the cashews in boiling water for about 30 minutes or until super soft, then drain the water.
Preheat the oven to 350 degrees Fahrenheit (about 177 degrees Celsius) and line a 6×9-inch (about 15×23 cm) pan with parchment paper.
Add all dry ingredients to a large bowl and mix with a whisk.
Add all the wet ingredients and mix again with a whisk until combined. Do not over mix.
Bake in the oven for 35 minutes or until a toothpick comes out clean.
Let the cake cool completely.
To make the icing, add all the cream ingredients (except the cashews) to a saucepan and whisk until smooth. Bring to a boil and boil for 1-2 minutes.
Add the pudding and softened cashews to a blender and blend until smooth.
Pour the cream on the cooled cake and spread evenly. Freeze for about 1 ½ to 2 hours or refrigerate overnight to set.