Preheat oven to 350°F
Lightly oil a 7" bundt cake pan with coconut oil or butter
Add eggs, honey, coconut milk, butter, vanilla, and lemon juice to a large mixing bowl or stand mixer bowl
Beat on medium speed until just combined
Add almond flour, coconut flour, salt and baking soda to a separte bowl
Mix until combined
Add dry ingredients to the wet
Beat on medium-high speed for a minute until well combined
Stir in shredded coconut and blueberries
Pour batter into prepared cake pan
Bake for 25 - 30 minutes until toothpick inserted into center of bundt ring comes out clean
Cool in pan on wire rack for 15 minutes
Remove cake from bundt pan - gently run a butter knife around the cake to loosen it from the pan, turn the pan over and gently tap and the cake should come out
Flip cake over so it's upright and cool the rest of the way on the wire rack - about 30 minutes
Place cake on plate and drizzle glaze over cake
Add cocoa butter to small sauce pan and heat over medium low heat until just melted
Remove from heat and add to small glass mixing bowl (or other bowl that can withstand heat)
Add butter and honey and whisk until butter is completely melted
Whisk in the teaspoon of cashew (or other nut milk)
Whisk in vanilla
Allow glaze to cool a little so it's not hot, but hasn't started to solidify - a few minutes
Drizzle over cooled cake