For the cake:.

Place date paste, coconut oil, vanilla and salt in a mixer bowl. Add flour 1 cup at a time until you have a cookie dough consistancy. Try not to allow batter to become either too dry or too wet. Mix until smooth. Fill two 8" cake rounds (the kind with pop out bottoms). Put the cakes in the freezer while you do the next step.

For the filling:.

Process 4 cups walnuts, agave, vanilla and salt until smooth. In a bowl combine this mixture with the remaining walnuts and 3 cups coconut flakes.

Take the cakes out of the freezer and then spread mixture on top of both cakes. You may have some leftover (eat it with a spoon!).

Put the cakes back in the freezer while you make the frosting.

For the frosting:.

Put all ingredients except for the last two in a blender until smooth. After it is smooth, add the final two ingredients and blend for about 30 secs. Pour into a bowl and place in the fridge for 20 minutes or until it becomes thicker.

Assembly:.

Remove the cakes from the cake pans by taking a butter knife and sliding it between the pan and cake to release it from the sides. Lift it from the bottom. Then take a large knife and slice between cake bottom and pan. Set on a dish, then repeat process with remaining cake. Place one cake on top of the other, then frost. Decorate with shredded coconut.

Cake will not keep for longer than three days. You can freeze the leftovers in individual slices to make it last longer.