Line an 8x8 or similar size baking pan with parchment paper, and set aside.
Prepare the cake by combining the almond flour, arrowroot, baking powder, salt and baking soda in a medium size mixing bowl, and whisking to combine.
In a smaller bowl, add the egg yolks, coconut oil, honey (or date syrup), almond milk and vanilla, and whisk until well mixed.
Add the wet ingredients to the dry, and stir until just combined, without over mixing.
Use a hand or stand mixer to beat the egg whites until soft peaks form, and then add the whipped egg whites to the cake batter. Use a spatula to gently fold in the egg whites until the two are mixed, being careful not to stir too much of the air out of the batter.
Add the mixture to the baking dish, smoothing out the top.
Bake the cake in the Sharp Superheated Steam Countertop Oven on Bake/Reheat at 325º F for 32 minutes.
If using a conventional oven, preheat the oven to 325º F, and bake the cake for 50-55 minutes, until the cake is fully cooked in the center.
Allow the cake to completely cool.
Whisk together 1 cup of coconut milk and 2 tablespoons of honey (or date syrup).
Once the cake is cooled, remove the cake from the pan, take the parchment off the cake, and "flip" the cake upside down back into the cake pan.
Use a fork to cover the bottom of the cake with holes, and then drizzle the coconut milk mixture over the cake. Refrigerate and allow the milk to soak into the cake.
Top the cake with a thick layer of coconut whipped cream and fresh strawberries.