Chill coconut milk for about 12 hours. Coarsely mix cashew nuts, dates and apricots in the universal chopper. Stir in almond paste, coconut oil and cocoa. Place a baking frame (approx. 20 x 15 cm) on a baking tray lined with baking paper. Place the date mixture as a base in the baking frame, smooth it down and put it in a cool place.
Wash the blackberries and dab dry. Carefully open coconut milk cans (the coconut milk must not be shaken!) and carefully skim off the firm cream. (Results in about 750 g, use the coconut water for other purposes). Whip the coconut cream with the whisk of the hand mixer for 2-3 minutes. Halve the cream, put half of the cream in a cool place.
Colour the rest of the coconut cream with cassis powder and food colouring. Fold in the blackberries. Spread the white coconut cream first, then the purple coconut cream on the date base until smooth. Chill for about 1 hour. Remove the cake from the baking frame, cut into pieces and arrange.