Preheat oven to 350 F.  In a bowl, beat the eggs, coconut sugar, vanilla with a hand-mixer until creamy.  Mix in the coconut milk and apple cider vinegar; set aside

In a separate bowl, whisk together the almond flour, coconut flour, tapioca flour, baking powder, and sea salt.  Slowly fold the dry ingredients into the bowl with the eggs until no flour clumps remain.  Stir in the blueberries

Pour batter into a 9 x 13 baking sheet lined with parchment paper.  Bake for 50 - 60 minutes until the edges pull away from the sides and you can insert a toothpick in the middle and it comes out clean

Place your mixing bowl and beaters in the freezer for 5 minutes while you assemble the ingredients.  Spoon the cream at the top of the coconut milk cans into the mixing bowl; you can use the liquid left over, if any, for smoothies later in the week.  Beat the coconut cream with a hand-mixer until small peaks begin to form (the texture should be fluffy).   This may take anywhere from 5 - 15 minutes

If the texture is too thick, add a splash of the liquid at the bottom of the coconut can to thin it out.  If it's too thin and runny, add a table spoon of powdered sugar.  Once you have achieved your desired consistency, add the honey and vanilla and continue to beat until well mixed.  Store in the fridge until the cake has cooled and is ready to be iced

In a skillet, heat the washed blueberries (they should still be a tad bit wet) and honey over medium-low heat.  Stir occasionally until the blueberries are soft

Transfer to a bowl and place in the fridge until chilled*

Once the cake is completely cooled, ice with the coconut whipped cream frosting.  Spoon the chilled blueberries over top

Serve immediately or store in an air-tight cake container for up to 3 days in the fridge