Preheat oven to 350°F.
Melt together 2 Tbsp butter, coconut oil, honey, coconut milk, and 1 cup chocolate chips in a medium metal or heatproof bowl over a smaller saucepan of simmering water. Stir until fully melted and combined. In a separate bowl, beat eggs and add almond flour, coconut flakes, and salt until combined. Add the chocolate mixture and stir to combine.
For baking, you can use wide cupcake or muffin tins to make 12 mini-cakes, or an 8 or 9 inch tart pan to make one larger cake. Bake mini-cakes for 15 minutes or the large cake for 25 minutes. A toothpick should come out clean when done. Let cool to room temperature on cooling racks.
In the meantime, melt together remaining butter and chocolate chips in a medium metal or heatproof bowl over a smaller saucepan of simmering water. Pour ganache evenly over cakes. While chocolate is still warm, sprinkle sliced almonds and coconut chips over the cakes. Let set completely before serving.