Preheat the oven to 350 degrees.
In a large bowl whisk the eggs. Let them come to room temperature for a couple of minutes before adding the coconut oil to avoid hardening of the oil.
In the meantime, in another large bowl, combine all the dry ingredients: almond meal, tapioca flour, arrowroot flour, and baking soda. Mix thoroughly.
Scoop the coconut cream that has formed on top of the 2 coconut milk cans out and set it aside (You will use it later for the frosting). Use part of the leftover coconut milk for the dough of the cake. Store the rest in a glass jar in the fridge for a smoothie or sauce.
Add the coconut milk, vanilla, honey, and melted coconut oil to the egg mix and whisk until smooth. Combine with the flour mix and whisk until you have a smooth batter. Carefully add the half cup of raspberries to the batter and stir.
Grease a round 9-inch cake pan with coconut oil and flour it with tapioca flour. Pour the batter into the cake pan and make sure the raspberries are distributed evenly. You could also use two 6-inch cake pans to make the cake higher.
Bake for about 20-30 minutes or until cake tester/toothpick comes out without batter on it. Once done let it cool off completely for about 1 hour.