On a stove top, bring 1 cup coconut milk to a boil. Add chai tea spice to coconut milk and turn off heat to allow spices to steep for 20 minutes. Strain coconut milk into a bowl, discard spices. Measure out 3/4 cup coconut milk.
Pre-heat oven to 180°C.
In a large mixing bowl whisk eggs with orange juice, zest, chai spiced oconut milk and vanilla.
Add almond meal, tapioca flour, coconut sugar and baking powder and mix well.
Add chopped medjool dates, pineapple, currants, raisins, incaberres and almonds.
Pour into a round, lined cake tin. Bake in oven for 40 minutes or until cooked through. Allow to cool.
Meanwhile, prepare icing.
Strain soaked cashews and rinse well.
Add soaked cashews, melted cacao butter, coconut milk powder, coconut milk, rice malt syrup, coconut oil and vanilla to a high speed blender or blitz until smooth. Scrape down sides regularly if needed. Depending on the temperature and humidity of your kitchen, if the frosting is very liquid, place in fridge to firm up for easy spreading. It will firm quickly in the fridge so keep an eye on it.
Once cake is cool, ice generously and place in fridge to set.
Keep refrigerated until ready to serve.