• Preheat your oven to 160degrees
• Grease a loaf tin and line it with baking paper
• In a large bowl beat together the butter and sugar until it's incorporated and creamy
• Add your eggs, flour and the vanilla extract and mix again until everything is incorporated and the batter is smooth
• Toss your blueberries into the plain flour making sure they are all coated
• Fold the blueberries and shredded coconut into the batter and pour it into the loaf tin
• Bake for 50-55 minutes or until a cake tester comes out clean
• Leave it to cool into the tin while you make the icing

Icing and Topping

• In a dry pan toast the coconut on medium heat. Make sure to keep stirring so as not to burn them. Once toasted pour them in a separate bowl off the heat
• Microwave your blueberries for about 40 seconds or until the juice comes out. Keep the juice and toss the blueberries
• In a large bowl add the blueberry juice to the icing sugar and the hot water and stir until you a have a smooth glaze
• Pour the icing onto the cake and sprinkle with the toasted coconut. Leave the icing to set before cutting and enjoying.