Preheat your oven to 350 degrees f. and lightly grease an 8-inch diameter cake pan with your unrefined coconut oil.

Use an electric whisk to beat the eggs until foamy. Add in the remaining ingredients and whisk until just combined.

Transfer the batter into the prepared cake pan and bake for 28-30 minutes. Test for doneness: a toothpick inserted into the center has to come out clean.

Allow your cake to completely cool, then remove from the pan and cut into 1-inch cubes as shown.

Your coconut milk needs to be refrigerated overnight prior to preparation.

Carefully open the coconut milk cans. Using a spoon skim off the thickened top layer into a mixing bowl.

Reserve the watery liquid at the bottom to use for another use such as smoothies or lemonade.

Add the sea salt, vanilla paste, and stevia/maple syrup over the coconut cream into the bowl.

Use an electric whisk and beat the coconut cream for 1-2 minutes, or until it resembles whipped cream. Be careful not to over whisk because it may get runny again. There is a fluffy sweet spot to be found here.

Fold in your fresh lime zest.

In a small bowl, mash the raspberries together with the honey. Set aside.

For assembly and serving, you'll want to use a trifle bowl or clear glass bowl that will showcase your beautiful layers.

To assemble your trifle cake, arrange a layer of sponge cake followed by a handful of fresh berries, 3-4 spoonfuls of coconut cream, and a generous drizzle of mashed raspberries. Make sure you reserve some fresh strawberries and blueberries to decorate the top.

Repeat the layers as shown, finishing with a final layer of coconut cream. Decorate your trifle cake with the reserved fresh fruits as shown in the pictures.

Cover and refrigerate for up to 3 hours.

Enjoy!