1.Place cashews in a medium bowl; cover with cold water. Stand for 1 hour; drain.
2.Line base and sides of a 23cm square cake pan with baking paper, extending the paper 5cm over the sides.
3.Insert the tip of a small knife into the soft spot on the base of the coconut, using a twisting action. Place coconut over a glass; drain coconut water. (Reserve coconut water for another use). Wrap coconut in a clean towel, break open with a hammer, or by smashing it onto the floor. Spoon out the soft coconut flesh; you should have about ½ cup (90g).
4.Process drained cashews and almond kernels until finely chopped. Add dates, shredded coconut, ¼ cup of the crystallised ginger, ¼ cup of the oil and 1 tablespoon of the syrup; pulse until combined. Press mixture over base of pan. Refrigerate until required.
5.Blend or process fresh coconut, fresh ginger, coconut milk, extract, remaining oil, remaining syrup and ¼ cup of the crystallised ginger until smooth. Pour mixture over biscuit base. Refrigerate overnight.
6.Cut slice into pieces; serve topped with flaked almonds and remaining crystallised ginger.
You will need to start this recipe the day before.Note