Pre-heat the oven to 180C.
Grease two 6 inch spring-form pans with coconut oil and line them with a circle of baking paper at the bottom.
Pour the almond meal into a large bowl, add the ginger, cinnamon, vanilla, salt, baking powder and baking soda. Stir.
Separate the egg whites from the yolks in two separate bowls.
Squeeze the lemon into the bowl with the yolks then add the honey and 6 tablespoons of coconut oil. Beat until everything is combined then pour into the dry mix, stir well to combine.
Whisk the egg whites until they form soft peaks then gently fold through the batter with a spatula.
Pour the batter into the two tins, dividing it as equally as you can, and bake for 50 minutes. Check the cakes halfway through, if they are browning too much cover with foil. To check if they're done, insert a sharp knife - it should come out clean.
Remove the cakes from the tins, place them on a wire rack and let them cool completely.
To make the icing, scoop the hardened flesh from the cans of coconut cream into a bowl, add the coconut sugar and whisk for a minute or two. Place the cream in the fridge for 10 minutes then ice the cake all the way around using a flat knife.
Sprinkle slivered almonds and drizzle some honey on top then serve.