Preheat your oven to 350 degrees fahrenheit

Place your almonds and macadamia nuts in your food processor and blend down until you have very small chunks

Combine your nuts in a mixing bowl with your coconut oil, eggs, lemon and mix well

Slowly fold in your coconut flour and mix well, set aside

In a small sauce pan over medium heat add all your frozen fruit and continue to saute until all your fruit is falling apart and you have a nice reduction

Using a potato masher crush all the fruit in your pan and let cool

Combine your fruit reduction with the dough mixture and mix well

Place in an oiled 8x11 inch pyrex dish and bake for 30 minutes. The top of your cake should look cooked but not burnt.

Remove from the oven, sprinkle the top with coconut flakes to your liking and then bake for 5-7 more minutes or until coconut has started to brown

Remove from the oven and let cool, I placed mine in the refrigerator for an hour

Remove and then cut to the size of your liking and enjoy