Set the oven and preheat it to 350 degrees Fahrenheit. Grease 3 spring-form pans of 8 inches with coconut oil.

Mix the salt, tomato paste, cinnamon, dry mustard, cayenne pepper, nutmeg, apple cider vinegar, fish sauce and water in a bowl to make it a smooth sauce.

Shred the garlic, mushrooms and onion until finely diced using a food processor.

In a large mixing bowl, mix onion mixture, ground meat, thyme, parsley, and sauce with each other.

Separate the mixture into the 3 spring-form pans, and bake it for 60 minutes in the preheated oven.

Leave it for 5 to 10 minutes; then, it’s time to release the spring-form pans. Trim each layer’s sides and top irregularities.

For frosting, peel the potatoes and sweet potatoes, then chop them roughly. Use a medium pot and place it with enough water to cover.

When it starts to boil, decrease the heat and simmer for about 20 minutes or until soft once pierced with a fork. Drain, split potatoes from sweet potatoes into two suitable mixing bowls and roughly mash both.

Stir the paste of tomato into the sweet potatoes, use a hand mixer to whip. Continue whipping while scraping down the sides of the bowl until very smooth.

Use frosting to cover the first layer of meat for assembling the cake. At this stage, smooth frosting is not required, but make sure to cover it entirely on the top and sides.

Above the bottom layer, stack the second one, then cover with frosting. Continue it with the last layer.

With a butter knife, smooth the sides for frosting with a soft upward sweeping motion. Between strokes, it is good to clean the knife.

Use gentle strokes across the diameter to smooth the top area of the cake.

To make the rosettes, the mashed potatoes are to be whipped with coconut milk (if needed, add more coconut milk to get a clear consistency that’s still strong enough to generate stiff peaks).

In a pastry bag, load the mashed potatoes and fit them with a rosette tip and around the base and top of the cake pipe rosettes.