2 cups full-fat coconut milk
4 sprigs fresh thyme (each 4-5 inches in length)
3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
4 tsp lime zest, divided
2 cups natural cane sugar (evaporated cane juice), divided
1 cup canola oil
2 tsp vanilla extract
1 cup dried wild blueberries
1/2 cup lime juice
Heat oven to 350. Oil and flour a Bundt pan.
Add thyme sprigs to coconut milk in a small pot and bring to a boil over high heat. Remove from heat and let steep 10 minutes. Discard thyme. Set coconut milk aside to let cool.
Sift together flour, baking powder, and salt.
Separately, whisk together 2 tsp lime zest, coconut milk, 1 1/2 cups sugar, oil, and vanilla.
Add wet ingredients to dry and whisk until almost mixed. Add blueberries, stir just until combined, and pour batter into prepared pan. Bake 55-60 minutes, or until a tester comes out clean. Cool 20 minutes in pan on a rack.
Meanwhile, heat remaining 1/2 cup sugar, remaining 2 tsp zest, and lime juice over high heat. Stir to dissolve sugar. Once the mixture boils, remove from heat and let stand five minutes.
Turn out cake onto your cooling rack, and place a pan underneath to catch excess syrup. Pour lime syrup slowly over the warm cake and let cool completely before cutting.