Put a can of coconut cream in the fridge overnight, or in the freezer for 2 hours
Preheat the oven to 350 degrees F.
Toast the shredded coconut --> Put 1 cup of shredded coconut and 2 tsp of maple syrup in a large frying pan and heat over medium heat. Mix everything together and then mix every so often until the coconut has toasted, about 5 minutes (could be more or less time depending on the heat of your stovetop). I stirred less at the beginning and constantly at the end. Set the toasted coconut aside.
In a large bowl, mix the almond flour, coconut flour, arrowroot flour, baking soda, salt, ¼ cup shredded coconut, ¼ cup toasted shredded coconut. Set the bowl aside.
In another bowl, mix the eggs, honey, vanilla, coconut milk and apple sauce with an electric mixer or by hand with a fork until well mixed.
Mix the dry and wet ingredients together with a fork until blended.
Cover an 8 x 8 x 2.2 inch square baking pan with parchment paper. Pour the batter into the pan and evenly spread it out.
Bake for 20-25 minutes,until golden and you can poke it with a toothpick or knife and it comes out clean.
While the cake cools, make the whipped cream --> Put the top hard part of the cream from the can into a bowl. Add 1-2 Tbs of honey ( start with one and if you want more after you taste it then add more) and 1 tbs vanilla into the bowl and whip with an electric mixer until the mixture thickens and turns into whipped cream. If the cream isn't whipping into a thick enough texture, I find that putting the bowl into the freezer for 10 minutes and whipping it again works.
Once the cake is cooled, cover it in whipped cream, and top with the remaining toasted coconut.