Make the base by adding the almonds and coconut flakes to the bowl of your food processor.  Process for 20 seconds until the nuts are the consistency of coarse sand.  Add the honey and coconut milk and pulse a few more times.

Line the base of your cake form with parchment paper.  Spread the base filling evenly at the bottom.

With a hand mixer, beat the egg yolks with the sugar for a few minutes, until fluffy and pale yellow.  Add the mascarpone cheese, and beat until fully incorporated.  Add the raspberries, and mix well.

Sprinkle the gelatin over the coconut milk, and wait for a few minutes until it blooms.  Heat gently to melt the gelatin mix, add to the mascarpone cheese, and mix well.  Pour over the base layer, and even out.  

Gently melt the white chocolate over a double boiler, and add the coconut cream.  Let it cool.  Meanwhile, beat the egg white until soft peaks form.   Once the chocolate has cooled off, add 1/3 of the egg white, and gently fold with a spatula, to incorporate it.  Add the rest of the egg white, 1/3 at a time, until it's fully mixed in.  Pour on top of the raspberry layer.

Cover the cake with plastic foil, and leave in the fridge for a few hours.

Decorate with fresh raspberries and/or flowers, chocolate, etc.