Preheat the oven to 180 °C.
Mix the almond flour with the coconut flour and sugar.
Mix the coconut milk and eggs with a hand mixer. Cut open the vanilla pod lengthwise, scrape out the vanilla and add. Add the dry ingredients as well and mix until homogeneous. Fold in three-quarters of the berries.
Line a springform pan with baking paper and pour in the dough. Top with the rest of the berries. Put in the oven for 45 to 50 minutes. Check periodically at the end so that the top does not burn. In that case, turn the temperature down a bit, to 160 °C. It is important that the cake is also cooked in the middle.
Serve lukewarm or cold. Either way it is very tasty.

Tip: Which sugar?
For the dough, I used two large tablespoons of coconut blossom sugar.
Tip: Vanilla
I prefer to use vanilla pods, but sometimes I can't find them and then I use vanilla extract. This is obtained from inferior vanilla pods, often mixed with alcohol, to make the product liquid and last longer. Vanilla essence, on the other hand, is a processed product and has little or nothing to do with the real vanilla plant.
A nice thing to know is that vanilla comes from the vanilla orchid. The sticks are picked when they are green (they then resemble green beans) and then dried and fermented, giving them their typical aroma and appearance: black, fragrant sticks.