For the coconut cake and tropical fruit salad: Scatter the sweetened flake coconut over a microwave-safe dinner plate and toast in the microwave for 2 minutes. Stir the coconut flakes and microwave until golden, an additional 1 to 2 minutes.
While the coconut flakes toast, mix together the strawberries, mango, kiwi, honey, lime juice and 1/4 teaspoon of the lime zest in a medium bowl.
In another medium bowl, mix together the melted butter, beaten egg, vanilla extract, cream of coconut and sour cream thoroughly. Mix in the flour until smooth. Mix in most of the toasted coconut flakes, setting aside 1 tablespoon for garnish.
Butter two 10-ounce mugs (I keep old butter wrappers in the fridge exactly for this purpose). Lightly dust the bottoms and sides with flour. Split the cake batter evenly between the mugs. Microwave each cake until the center springs back to the touch, 2 to 2 1/2 minutes.
For the coconut whipped cream: While the cakes cook, whip the heavy cream to soft peaks. Add the cream of coconut and whip to stiff peaks.
Top the cakes with the coconut whipped cream, fruit salad and remaining 1 tablespoon toasted coconut flakes and 1/4 teaspoon lime zest. Buen provecho!