Preheat oven to 325°F. Line a large baking sheet with parchment paper.
Place the coconut oil, honey, cane sugar and cinnamon in a bowl and stir until well combined. Add the cashews and coconut on top and stir until the cashews are fully coasted with the honey mixture.
Transfer the coated cashews onto the prepared baking sheet and spread into an even layer. Bake for 20-25 minutes, flipping halfway through. Cool for 30 minutes to allow mixture to set and then enjoy.
Notes
Storage: Keep in an airtight container for up to two weeks at room temperature.