In a medium bowl, cream coconut sugar and butter until light and fluffy in appearance. Add the eggs one at a time, mixing after each addition. Add coconut milk and vanilla extract and mix until all ingredients are evenly combined.

In another medium-sized bowl, whisk coconut flour, almond flour, and baking powder.

Add dry ingredients to the wet until all is incorporated.

Pour batter into cake pan and bake for 35-40. The top cake should be golden brown and a toothpick should come out clean. Allow cake to cool in pan for 10 minutes. Remove cake from pan and let it cool the rest of the way. Then refrigerate for at least 30 minutes before serving. This will help it firm and make it easier to slice.

In a food processor or blender, puree 1 cup blackberries and strain through a sieve into a small bowl. Scoop the solid coconut milk from the top of the can and place in a medium bowl. With electric mixer whip until fluffy. Add blackberry puree, vanilla extract, and honey and whip until combined.