Preheat the oven to 350 degrees F (180 degrees C) and coat a mini muffin pan with a little bit of Coconut Oil (as needed) or line with mini-muffin liners.
First make the cake. For the wet mixture, beat Egg (4), Vanilla Extract (1 tablespoon), Coconut Milk (1 cup), 1 tsp zest from the Lemon (1), and Honey (1/4 cup) together until well combined.
Briefly whisk the Coconut Flour (1/2 cup), Baking Soda (1/2 teaspoon), and Salt (1/4 teaspoon) before sifting it into the wet mixture and beat until smooth.
Spoon about a tablespoon into each greased mini muffin tin and bake for about 15 min, or until golden brown. Let cool completely before removing from the pan.
Using hand held beaters, or the whisk attachment on a kitchen aid, beat Coconut Cream (1 can), Raw Honey (2 tablespoon), and 1 tsp lemon zest until they are light and fluffy, about 5 minutes. It will not double in volume like heavy whipping cream, but it will be noticeably airer and look like whipped cream.
To assemble, place about half of the cake in a large bowl. Top with half of the whipped cream and half of the Fresh Mixed Berries (1 pint).
Add a second layer of cakes.
Top with the rest of the cream and Fresh Mixed Berries (1 pint). Serve and enjoy!