Preheat the oven to 325°F.

In a medium bowl, whisk together the egg yolks, vanilla and honey. Set aside.

Add egg whites to a separate medium bowl and beat using an electric mixer until peaks form.

Add the almond flour, baking powder and salt into the egg yolk mixture.

Using a spatula, gently fold the egg whites into the egg yolk mixture.

Line an 8 x 8 baking dish with parchment paper and pour in the batter.

Bake for 25-30 minutes, until the top starts to brown and a toothpick comes out clean. Set aside to cool.

Remove coconut milk from the fridge and pour the creamy part into a glass or metal bowl, reserving the liquid. .

Using an electric mixer, whip the coconut milk until fluffy and resembles a whipped cream texture.

Add the vanilla and agave to the coconut whipped cream and mix well.

Spread the coconut whip over the cake and top with fresh California strawberries.