Preheat the oven to 180°C and grease and line a 20cm cake tin.
In one bowl, whisk together the coconut oil, honey (or maple syrup), eggs, milk, and vanilla until well combined.
In a separate bowl, combine the self-raising flour, almond flour, and baking powder.
Add the wet ingredients to the dry ingredients and mix until a smooth batter forms. Gently fold through the boysenberries, mixing only slightly to create a marbled effect.
Pour the batter into the prepared tin. Top with extra boysenberries and use a toothpick to lightly swirl the surface.
Bake for approximately 30 minutes, or until risen, golden, and a skewer inserted into the centre comes out clean.
Allow to cool slightly before serving. Enjoy as is, or top with cream or a dusting of icing sugar.
