Preheat the oven to 350 degrees. Grease and flour  a 9x13 cake pan (I used a special baking spray that already contained flour).

In a large bowl, mix all the dry ingredients. I used a whisk to make sure there were no lumps and the dry ingredients were evenly mixed. 

In a separate bowl, beat the eggs and sugar together until the eggs become light in color and the sugar fully dissolves (I used a hand mixer). Mix in remaining wet ingredients. 

Pour the wet mixture until the dry ingredients and gently fold until the two mixtures are well-combined. I used the hand mixer at the end to get out lumps (about 30 seconds). 

Pour the batter into the prepared baking pan. Bake for 20-25 minutes, or until toothpick comes out clean. 

Gently flip cake out of pan. Use a small heart cookie cutter to cut out 7-8 hearts. Keep cake scraps to top on ice cream or make cake pops. 

Brush on a teaspoon of the extra raspberry coulis on each cake. Top each cake with a layer of raspberry mousse. I used a piping bag to cover the cake. Place cakes in fridge to allow the mousse to set and make ganache. 

Once ganache is at room temperature, pour about 1/4 cup of the ganache over each cake. I gently poured the ganache in the middle of the cake and allowed the ganache to fall down the sides. You may need to use an offset spatula or knife to spread the ganache evenly around the cake (just be careful not to mix the mousse with the ganache). 

Once cakes are assembled, put cakes in the fridge so the ganache sets. 

Serve and enjoy!!

Blend together the raspberries, water, vanilla, and honey. Use a strainer to get the seeds out of the coulis mixture. 

With a hand mixer, whip together the coconut cream and 1/4 cup raspberry coulis. Place in fridge to set (about an hour). 

Heat the coconut milk and coconut oil on the stove. Once the mixture starts to simmer, add in chocolate chips and stir until the chocolate is fully melted. Stir in vanilla and flaky sea salt. Allow the mixture to cool to room temperature before pouring on cakes.