Line an 7.5 to 8cm deep, 25cm round pan with plastic wrap, extending plastic wrap 5cm over the edge of the pan on all sides.
Place 1/3 of the ice-cream in a large bowl (return remaining ice-cream to the freezer). Set aside for 5 minutes to soften. Stir 1/2 the coconut cream, 1/2 the essence and 1/2 of the coconut into the ice-cream until mixture is smooth and combined (ice-cream should be soft and not melted at this stage). Spoon mixture into prepared pan. Smooth surface. Freeze for two hours or until firm.
Place 1/2 of the remaining ice-cream in a large bowl (return remaining ice-cream to freezer). Set aside for 5 minutes to soften. Place raspberries in a small bowl. Using a fork, crush raspberries. Add crushed raspberries and chopped pistachio's to ice-cream. Stir to combine. Spoon raspberry ice-cream over the frozen coconut ice-cream. Smooth surface. Freeze for 2 hours or until firm.
Repeat step 2 with remaining ice-cream, coconut cream, desiccated coconut and essence. Spoon over frozen raspberry layer. Smooth surface. Cover with plastic wrap. Freeze for 3 hours or until firm.
Turn ice-cream cake onto a serving plate (see tip). Remove plastic wrap. Working quickly, dollop the top of the cake with whipped cream. Scatter over extra raspberries and pistachios and drizzle lightly with honey. Serve immediately.