1. In a bowl sieve together flour, corn starch, baking powder, and salt.

2. In another bowl, take the sugar, oil, and almond milk, give it a whisk until the mixture starts to get frothy.

3. Add in the lemon juice and the vanilla extract and give it another mix.

4. Now gradually add the dry mixture into the wet and using a spatula, mix it until a smooth batter forms.

5. Take out ⅓ of the batter, put it in another bowl, and add the raspberry crystals to this bowl. 

6. Mix it until raspberry crystals are well combined into the batter.

7. To the remaining ⅔ of the batter, add the pineapple crystals and fold it until evenly mixed.

8. Take a greased and lined loaf pan and add a little bit of the lemon batter into the pan.

9. Now add a layer of pineapple batter into the pan.

10. Repeat this alternating between the raspberry batter and pineapple batter until all the batter is added to the pan.

11. Bake the loaf in a preheated oven at 350° F for about 40 minutes or until a skewer inserted in the middle comes out clean.

12. Let the loaf cool to room temperature. 

1. Place all the ingredients into a blender jar and process it for around 3-5 minutes until you get a smooth mixture. 

2. Add it all over the top of the loaf in dollops. Spread it as evenly as you can.

3. Decorate the top with lemon slices, coconut shreds and edible flowers

4. Slice and enjoy the cake!