Preheat oven to 180 degrees C and grease a medium Bundt (ring) tin.
Add tropical fruit mince, almond meal, arrowroot, baking powder, cinnamon and chopped almonds to a large mixing bowl and stir to combine.
Add rockmelon and chia to a blender and blend until smooth then add to the mixture in the large bowl. Stir until it is completely combined then spoon into the Bundt tin and bake for 55-60 minutes. Check at about 40-45 minutes as different sized cake tins and oven can change the length of time needed for baking.
Let cool completely before removing from pan. Once cool refrigerate until you need to ice it. Lasts well in the fridge for up a week, maybe longer.
Rinse and drain cashews then add to a small blender such as the tribest personal blender as you will need a good quality one to achieve a really smooth frosting.
Add the rest of the ingredients but only add 1 tbs of water and blend until it becomes super smooth and creamy. If it seems too dry add another tablespoon of water. Shake the blender up and down to help move the mix as you don't want to have to add too much water or it will be too runny for the cake. Remember it will firm up in the fridge once the oils harden.
Let cool and thicken before pouring over the cool cake. Let it gently drizzle down the sides then get it back into the fridge as soon as possible so that the frosting sets. Garnish with zest.