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.

While the cake is in the oven use the time to prepare the frosting. Grab the coconut cream that you set aside earlier and whisk or stir until it is completely smooth. Add the vanilla and the honey and mix well. Taste and check if you want to add more if you like it sweeter. Be careful not to use too much vanilla. Place the frosting in the fridge covered and chill until you are ready to decorate the cake.

Once the cake has cooled off, carefully remove it from the cake pan. Use a knife to make sure the outsides of the cake are not sticking to the pan. Place a large plate on top and flip it around. Cut the cake horizontally in half using a large knife. If you use two smaller cake pans you won't have to cut them horizontally.

Place the bottom on a cake platter and add half of the coconut cream on top. Make sure the cake has completely cooled off inside before you do this otherwise, the cream will melt. Distribute it evenly. Add about 1 cup of the berries on top. Cover with the top part of the cake and add the rest of the coconut cream on top. Cover with the rest of the berries. Use as many as you like and feel free to exchange the berries to your liking.