To prepare a toasted coconut topped blueberry cake recipe, first preheat the oven to 350 degrees F (180 degrees C). Grease and flour two 9-inch springform pans and line with parchment paper; set aside. Cream the butter and sugar until light and fluffy, about 2 minutes. Add the eggs and vanilla, beating well after each addition. Beat in the flour mixture until just combined. Pour the wet ingredients into the dry ingredients and stir to combine. Bake the cake for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Let cake cool in pan for 10 minutes before removing to wire rack to cool completely.