Preheat the oven to 180ºC/Gas mark 4. Grease two round 20cm cake tins, then line them with baking paper.
In a large bowl, mix together the flour, ground egusi seeds or ground almonds, hibiscus petals, ground cloves, baking powder and bicarbonate of soda and salt.
In another large bowl, cream the coconut oil, groundnut oil and sugars together. One by one, add the eggs until well combined. Add half of the dry ingredients to the bowl, followed by half of the coconut milk and mix with an electric hand whisk or stand mixer until well-combined, scraping down the sides of the bowl as needed. Repeat to add the remaining dry ingredients and coconut milk and mix to thoroughly combine. Finally, add the vanilla extract and lemon juice, folding in gently.
Transfer the batter into a large measuring jug and evenly distribute it between the two cake tins. If you prefer less washing up, roughly measure by eye. Bake the cakes for about 30 minutes. When they’re ready, a skewer inserted into the centre should come out clean. Remove from the oven and leave to cool in the tins for 10 minutes, then turn the cakes out onto a cooling rack and allow to cool completely.
To make the drizzle, mix the icing sugar with the coconut milk to get a thick drizzle, then add the coconut and vanilla extracts. Trickle over both layers of the cooled hibiscus cake.
For the frosting, whisk all the ingredients together to create a fluffy purple cloud. Make sure the colour is consistent throughout. Spread half the frosting over one of the cakes and place the second on top. Spread what’s left of the frosting over the top layer and sprinkle over the desiccated coconut and hibiscus petals to decorate.