Use a food processor to break down the walnuts into a rough ground consistency.

Separate the eggs into egg whites and egg yolks. Use only 4 of the egg whites, and all 6 of the egg yolks.

Using a hand mixer, beat 4 egg whites with half of the coconut sugar until fluffy consistency., about 2 minutes. Set aside.

Using a hand mixer, beat the 6 egg yolks with the remainder of the coconut sugar for 3-4 minutes, making sure the sugar completely melts with the egg yolks. Add the cocoa, room temperature butter, vanilla and and mix well until combined.

Set aside 1 cup of this chocolate mixture which will become the icing later on.

To the remainder of the egg yolk/butter mixture, mix in the egg white mixture (still using the hand mixer). Then add the ground walnuts and mix well.

Transfer batter into a spring form cake pan (either 9 or 10 inch in diameter) that has been lined with parchment paper.

Bake at 350 F for 22-25 minutes or until toothpick comes out clean.

Let the cake cool off completely, then apply the icing using an offset spatula. You can keep the icing in the refrigerator, just be sure to take it out a couple of hours before frosting the cake so that it is soft and pliable. Garnish with coconut flakes and raspberries.

Store any leftover cake in the fridge for up to 3 days.