Strawberry Coconut Cauliflower Ice Cream Cake

0 Process all crust ingredients, except maple syrup, into a sticky crumble in a food processor. Add maple syrup and process briefly to combine. Transfer this mixture into a 5″ springform pan and press down to form a crust. If using a bigger pan, make sure to double the crust recipe. Place in the freezer while working on the next step. (I doubled the crust recipe when I made it since I used a regular 8 inch pan. That is why my cake isn’t as tall as the original one. Before putting the crust in the pan, I laid 2 strips of parchment paper down so I could easily lift the cake out when it was frozen.)
1 Make sure all ingredients are at room temperature. Process all filling ingredients in a high power blender (If using a Vitamix, use the tamper initially, otherwise pause and scrape the sides as needed until things begin to blend). Once the filling is smooth, transfer ¾ of this filling into the prepared springform pan, leaving a ¼ of the mixture behind in the blender.
2 Add the strawberry layer ingredients to the mixture in the blender and blend until smooth. Pour this mixture over the white mixture in the pan, then use a spoon or something similar to swirl the two mixtures together a little. Decorate with any desired toppings if using. Place the cake in the freezer to set for 6 hours or overnight. When ready to eat, pop cake out of the pan, thaw it out on the counter for a few minutes, and enjoy! Keep any leftovers frozen.
3 Enjoy!
4 (Recipe from the Unconventional Baker)