In a large bowl, stir together the Flour, Sugar, Baking Powder and Salt.
Measure out that "Oh good grief" lump of Bisken, or if you're lucky, scoop out that creamy soft Vegetable Shortening from that can with the pretty blue label!
Cut the Vegetable Shortening into the Flour mixture until it is well incorporated. I use a Pastry Cutter for the best effect.
Next, whip the eggs with a fork or a whisk until combined.
Add the Milk to the Eggs.
Whisk the Milk and Eggs together.
Add Egg/Milk mixture to the dry ingredients and stir just until combined. A few lumps are just fine.
Stir in the 2 Cups of Blueberries. Mine are frozen and I add them frozen right into the batter.
Spoon the Blueberry batter equally into 2 greased 9 inch cake pans.
Generously top each pan with the Coconut.
Place the pans in a pre-heated 350 degree oven and bake for 30-35 Minutes, until the Coconut is golden and a toothpick inserted in the center of each pan comes out clean.
Remove the pans to a wire rack to cool.
Serve warm with butter, if desired. And a nice big mug of Coffee. I mean, that's why it's called Coffee Cake, right? Oh all right, Tea, or Milk or Hot Chocolate would also be perfectly wonderful! Enjoy!