Preheat the oven to 350˚ with a rack in the middle. Rub a 9-inch springform pan with coconut oil. Line the bottom of the pan with parchment and rub the parchment with more oil.
In a medium bowl, whisk together the almond meal, coconut flour, shredded coconut and ¼ teaspoon sea salt.
In a large bowl, beat 4 egg yolks (reserve whites) with the honey and almond extract. Add the dry ingredients and beat until well combined.
In a separate bowl, beat the egg whites (be sure to use clean beaters) with a pinch of salt until they have doubled in volume and have formed soft, foamy peaks (they shouldn’t form stiff peaks). Stir one-third of the whites into the batter until smooth. Using a spatula, gently fold the remaining whites into the batter. Scrape the batter into the prepared pan and spread evenly, smoothing the top with a spatula.
Bake 20 minutes, or until a toothpick inserted in the middle comes out clean and the center feels soft but solid to the touch. Cool in pan 10 minutes then run a small knife along inside of pan and release the cake from the mold. Transfer cake to wire rack and cool completely. Do Ahead: The cake can be made up to 24 hours in advance. Cover tightly and store at room temperature.
In the meantime, if making the topping, beat the heavy cream and almond extract to soft peaks.
Serve the cake either on its own or with a drizzle of honey, or dress it up with a dollop of whipped cream, sliced strawberries, and toasted coconut.