Preheat oven to 350°F. Line a 6-inch cake pan with parchment paper.

Whisk together the dry ingredients in a small bowl. Set aside.

Gently heat the coconut milk, hot coffee and oil in a saucepan on the stovetop or in the microwave in a heatproof bowl. Whisk in the cocoa powder and vanilla extract.

Add the dry ingredients and mix just until blended. Pour the batter into the prepared pan.

Bake for 25-30 minutes, until firm to the touch or a toothpick tester comes out clean.

Cool on a wire rack in the pan for 15 minutes, then gently turn out to cool completely on the rack before frosting.

Place the chocolate in a glass bowl. Heat the cream till hot but not boiling and pour over the chocolate.

Allow to stand for 10-15 minutes until the chocolate softens, then add the honey and stir gently until smooth. Stir every 20 minutes until the frosting is a spreadable consistency.

Frost the sides and top of the cake.

Stir together strawberries, chia seeds, brown sugar, and lime juice. Let stand for about 30 minutes at least to allow the berries to macerate (soften and soak up the sugar). Strain if the strawberries release too much liquid.

Stir the melted chocolate until smooth and put it into a disposable piping bag.

To make a lace collar for the cake, measure the height of the border that you would like, and the circumference of the cake. Cut a piece of parchment paper that size,

Cut off a tiny hole on the end of the piping bag and squiggle patterns with the melted chocolate.

Wait for it to almost set, where the paper is still flexible and the chocolate is not set hard. Wrap it around the cake and press gently to the frosted sides so that the pattern sticks to the sides.

Refrigerate cake to set, about 30 minutes.

Gently peel parchment paper from lace collar.

Top with macerated strawberries.

Slice with a knife dipped in hot water.