For the crust, add the desiccated coconut, cashews and salt to your food processor and blitz for a couple of minutes until the ingredients form a crumb consistency.
Add the coconut oil, maple syrup and lemon juice and blend again until the mixture sticks together to form a dough.
Line the base of an 8 x 8" springform pan with parchment paper.
Press the crust mixture into the base of the pan and smooth it out using a spatula.
For the filling, add the soaked cashews, coconut milk, maple syrup, lemon juice, lemon zest, coconut oil and vanilla bean paste to your high speed blender and blitz for a few minutes until completely smooth and creamy.
Scatter the raspberries on top of the crust and then pour the lemon filling into the pan on top of them. Gently tap the pan on your work surface to knock out any air bubbles.
Transfer the cake to the freezer to set for a minimum of 6 hours (or overnight if preferred).
Once set, remove the cake from the pan whilst still frozen.
Cut into 16 small or 9 large portions, garnish with fresh raspberries and lemon zest and defrost for 30 minutes before serving.
This cake will store for a couple of days refrigerated in an airtight container. Alternatively, freeze any unused cake and defrost as required.