Preheat the oven to 350°F (175°C) and grease an 8-inch cake pan with coconut oil.

In a large bowl, whisk together the coconut flour, almond flour, shredded coconut, baking powder, and sea salt.

In a separate bowl, beat the eggs until they are light and frothy. Add the honey, melted coconut oil, and vanilla extract, and beat until well combined.

Pour the wet ingredients into the dry ingredients and mix until everything is fully incorporated and a batter forms.

Pour the batter into the greased cake pan and smooth out the top with a spatula.

Bake the cake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, slice the cake and serve.