Pre-heat the oven to 160C fan-forced and grease and line two 20cm round cake tins.

Place the coconut oil, butter, raw sugar and coconut sugar in the bowl of a food processor and process until smooth and creamy.

Scrape down the sides and mix again until combined.

Scrape the sides again and add the eggs, one-at-at time making sure one is incorporated before adding the next.

Add the lime juice, almond meal, coconut flour, coconut and baking powder and mix until combined.

Divide between the two cake tins and bake for 45 minutes to 1 hour or until a cake tester inserted in the middle comes out clean.

Leave the cakes to cool in the tins for 10 minutes and then transfer to a wire rack to cool completely.

To make the icing, process the raw sugar in a high-powered blender until it is the consistency of icing sugar (alternatively use icing sugar).

Place the butter in the bowl of an electric mixer and beat until soft then add the icing sugar and mix, slowly at first, until incorporated then add the lime juice and coconut milk and increase the speed and beat until light and fluffy.

To serve, place one cake on the serving plate and pile with half the icing and some blueberries.

Place the second cake on top and top with the rest of the icing and blueberries and sprinkle with lime zest and coconut.