To make the cake, preheat the oven to 350°F and adjust the rack to the middle position. Grease a bundt pan liberally with coconut oil to ensure that the entire pan is well-coated. Set aside.
Place the eggs and the brown sugar in the bowl of a stand mixer. Mix on medium-high speed for 4-5 minutes until the mixture is paler in color. With the mixer running on medium speed, slowly add the cooled butter, coconut cream, and the vanilla paste. Mix until incorporated.
In a large mixing bowl, whisk the almond flour, pistachio flour, coconut flour, baking powder, baking soda, zest, and salt until combined. Pour the egg and sugar mixture over the flour mixture and fold until incorporated.
Pour the batter into the prepared bundt pan and bake for 45-50 minutes until the cake is golden brown and a cake tester inserted into the cake comes out clean. Cool for 20-25 minutes in the pan on a wire rack, then invert onto a plate and allow the cake to cool completely.
To make the glaze combine the confectioners' sugar, coconut milk, and vanilla beans in a small bowl and whisk until combined with no chunks of sugar remaining. Pour the glaze directly over the completely cooled cake or drizzle over the cake with a spoon. If the mixture is too thick to pour add more coconut milk 1 tablespoon at a time until the icing is pourable. Allow the icing to set for 3-5 minutes.
Sprinkle ground pistachios all over the top of the icing.
In a separate small bowl combine the confectioners' sugar and the blood orange juice. Whisk until no lumps remain then use a fork to lightly splatter the pink icing over the top of the white icing.
Notes
Cook time does not include the amount of time it takes to cool the cake before removing from pan and icing.
