Preheat oven 170degC. Lightly grease and line a 20-23cm round spring-form cake tin with baking paper.
Boil beetroot until soft (about 15 minutes).
Drain beetroot and place in food processor along with coconut oil/butter, brown sugar and vanilla essence. Blitz until smooth.
Add ground almonds, coconut, orange zest, cocoa powder, baking powder and eggs, and continue blitzing until mixture is smooth and well combined. Pour into prepared cake tin and bake for 1 hour or until cake is just set. Leave to cool before removing from tin.
Allow to cool completely before icing. To make the icing, beat mascarpone with raspberries and icing sugar until well combined, then place in fridge for at least one hour (or in the freezer for about 15 minutes) to firm up before spreading over the cake. Garnish cake with extra raspberries and coconut chips if desired. Alternatively, just dust cake with a bit of dark cocoa powder.