Preheat the oven to 350°F (375 for high altitude). Grease 8 mini Bundt pans (capacity 1 1/4 cup each) with coconut oil, and flour liberally with carob powder.
Grind the shredded coconut to the food processor. Whiz it for 2-3 minutes until a very fine powder, stirring each minute or so to keep what is collecting on the bottom from turning into butter.
To the ground coconut, add the carob powder, baking soda, baking powder, salt, and arrowroot. Process briefly to mix, and pour into a large mixing bowl.
Place in a blender the eggs, blueberries, apples, vanilla, orange peel, and honey. Blend well until liquefied.
Pour the wet ingredients into the dry mixture. Mix briefly to remove any lumps. Pour the batter evenly into the prepared Bundt pans. Used mini-bundt; bake 25-30 minutes.
Bake the mini-Bundts for 25-30 minutes (40 to 50 minutes for a 10-cup Bundt cake), or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pan. The silicone pans cool to the touch very quickly, so that you can cover the pan with a serving platter, carefully flip it over so that the cakes fall onto the platter, and let cool 30 minutes more.
Chocolate Sauce: While the cake is toward the end of the cooling time, or just before serving, warm up the Lekkco chocolate spread until it is pourable, about 30 seconds in the microwave or 1 minute or so in a small saucepan.
Drizzle Chocolate Sauce generously on top of the cooled cake until it pools on the cake stand or plate. Or sprinkle with powdered sweetener of your choice for a simple option.