Preheat your oven to 170°C/gas mark 3/325ºF. Grease a two 9inch springform tin with a little coconut oil and line the base and sides with baking parchment.
Measure and sift the cacao powder & lucuma into a bowl or jug, and whisk in the hot water, until you have a smooth, chocolaty, runny paste. Whisk in the vanilla extract, then set aside to cool a little.
In another smallish bowl, combine the ground almonds, with the bicarbonate of soda and pink salt.
Put the coconut sugar, coconut oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes until you have a thickened, creamy texture. Make sure the coconut oil is cooled down as you don’t want to scramble the eggs!
Turn the speed down a little and pour in the chocolate mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almond (or flour) mixture.
Pour the batter into the two prepared tins.
Bake for 30-35 minutes. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it as it's a very moist cake.
Let it cool on a wire rack.
To make the icing soak the cashews in the water. Then add the lucuma and blend everything together until it's a very smooth mixture. Pour out into a bowl and stir in the fresh vanilla pod seeds until they are evenly mixed through.
Ice the bottom cake with a layer then carefully place the second cake directly over the top and ice the top of the cake. Serve with beautiful fresh or frozen berries or even a delicious fresh coolie.