Preheat oven to 400 degrees Fahrenheit (205 C) and adjust rack to middle position

Combine your eggs, honey, vanilla, butter, and applesauce in a large mixing bowl or use a stand mixer

Sift coconut flour, cocoa powder, cinnamon, baking powder, baking soda, and salt over a medium bowl

Add dry ingredients to wet ingredients and whisk or mix until well blended

Fold in dried blueberries ensuring an even distribution throughout your batter

Spoon batter into six 3.5 inch greased ramekins and place on a cookie sheet

Bake for 15 minutes, or until a toothpick in the center comes out clean

Remove the muffins from the oven and let cool

Once cool, remove cakes from ramekins and let sit

Combine palm shortening, coconut milk, and honey in a stand mixer or mixing bowl and beat on low for 20 seconds

Scrape down the sides of your bowl and then beat on high for approximately 60 seconds until your frosting thickens

Place your freeze dried mango in a food processor and run untll you have a powder

Add 2 1/2 tablespoons of mango powder to your frosting as well as your cinnamon

By hand, mix well ensuring an even distribution

Once your cakes are completely cooled, slice them in half like you are going to make a sandwich

Frost the bottom layer of the cakes. At this point I sprinkle some leftover blueberries and mango in the middle layer

Place the tops back on and utilizing the remaining frosting, frost all the cakes until they are covered

Sprinkle with some cinnamon and cocoa powder and serve