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1
For the cake: Preheat the oven to 350 degrees.
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2
Grease and flour two 9-inch round cake pans.
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3
Beat the egg whites until stiff.
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4
Set aside.
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5
In a large bowl, cream together the butter, oil and granulated sugar until light and fluffy.
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6
Mix in the egg yolks, vanilla and coconut.
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7
In a separate bowl, mix the flour, baking soda and baking powder.
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8
Alternate adding the buttermilk and dry ingredients to the wet ingredients.
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9
Mix until just combined, and then fold in the egg whites.
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10
Pour evenly into the prepared pans and bake until a toothpick comes out clean, 20 to 25 minutes.
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11
Remove from the oven and allow to cool for 15 minutes.
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12
Then turn the cakes out onto cooling racks and allow to cool completely.
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13
For the frosting: In a medium bowl, combine the cream cheese, butter, vanilla and powdered sugar.
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14
Beat until light and fluffy.
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15
Stir in the pecans and coconut.
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16
To assemble: Cut each cake in half lengthwise so you are left with 4 layers.
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17
Spread the first layer with frosting and top with blueberries.
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18
Repeat the cake, frosting and blueberry layers until you have 4 layers of cake.
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19
Arrange more blueberries around the edge of each layer for structure.
