Made a variant of this today. I used 1 c. coconut flour and 1/2 c. almond flour. I skipped the berries but tossed in 1 t. rum flavouring and 1/2 t. vanilla essence. I topped with dessicated coconut.

I think next time I'll use less butter, I had forgotten how oily coconut and almond got when cooked

The texture is...interesting... very light and airy at the bottom with a crumbly, crunchy top crust. It doesn't really work for me although it is nice, just not very satisfying for me. Still, I think it's worth repeating. Oh, I made it in cupcake tins and that gave me 12 smallish cupcakes. Tastes yummy with the rum. If only I could find something that gave a nice pineapple taste, I could make some pina colada cupcakes. I'd be a happy camper