To make this dessert dairy-free:
Place 4 cans of full fat coconut milk in the fridge overnight. When ready to make cream, remove coconut milk from fridge, open and gently scoop the coconut cream from the top of the can. Discard the watery remains or the better option—use them in a smoothie later.
Transfer coconut cream to a stand mixer and whip on high until light and fluffy. Add honey and whip until well mixed.
Frost cake with this coconut cream, instead of heavy cream. And enjoy!