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Note once the cake is baked and the sauce poured over the top, the cake should refrigerate for at least 3 hours, up to overnight.
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1. Make the blueberry sauce by placing the coconut milk (make sure you whisk the milk really well straight from the can, as it does separate, before measuring) and the blueberries into a small food processor (mine is 3 cups size) and process until smooth and combined. You will have some pieces of blueberry skin, which is okay.
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2. Pour the mixture into a small saucepan and add the honey. Bring the mixture to a boil on medium heat, stirring occasionally. Once boiling, whisk frequently and cook until the mixture reduced by 1/4, about 15-20 minutes. You want to end up with just over 1/2 cup of blueberry sauce, so I recommend measuring it out to make sure you have reduced it enough. Turn the heat off and let the blueberry sauce cool.
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3. While the blueberry sauce boils, preheat your oven to 350 F and line the bottom of an 8-inch square baking pan with parchment paper, rubbing coconut oil over the paper and up the sides of the pan. Set aside.
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4. In a large bowl, stir together the almond flour, coconut flour, salt, and baking powder until well combined. Set aside.
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5. In a small saucepan, melt the coconut oil and honey until bubbly and smooth. Pour the mixture into a medium bowl and add in the eggs and vanilla. Whisk until well combined.
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6. Pour the coconut oil mixture into the flour mixture and stir until well combined. It will be quite thick. Let the batter rest for 5 minutes and then spread it evenly into the prepared cake pan (see note). Bake until a toothpick inserted in the center comes out clean, and the top is golden brown, about 17-18 minutes. Remove from oven.
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7. Immediately poke 5 rows of 5 holes in the cake, leaving some space around the outside edge, using the back of a wooden spoon. Poke the holes almost to the bottom of the cake, but leave a little bit of space. Pour the blueberry syrup (see note) over top of the center of the cake and use a spoon to gently spread it so that it fills all the holes. Try to get as much sauce as you can in the holes, and not left on top of the cake. Cover with tinfoil and refrigerate for at least 3 hours, up to overnight.
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8. Once the cake is cooled, flip the can of chilled coconut milk upside down and open it. Pour out the water on top (save it for a smoothie!) and scoop the chilled cream at the bottom into a large bowl. Beat it with the honey until light and fluffy.
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9. Spread the coconut whipped cream on top of the cake (see note) and garnish with strawberries.
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10. Devour.
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Notes:
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1. You will need to buy 2 cans of coconut milk to make this recipe. I tried to chill the cream once opened and use the leftovers from the blueberry sauce, as the topping, but it didn't work. Keep the remaining coconut milk and use it in a yummy recipe!
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2. Since the dough is thick, I found it the easiest to rub clean fingers with coconut oil and just press the batter into the pan with your hands
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3. You want the blueberry syrup to be as fluid as possible, so if it's ready long before your cake and begins to thicken, I recommend turning the heat on for a few minutes and letting it warm and get thinner before pouring it on the cake. It's easier to spread this way. Alternately, you can make the syrup the day before and then warm it when ready to use.
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4. I always like to chill cakes with coconut cream for an hour or so after spreading it on, to firm up the cake. But, this is totally up to your preference!
