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1
Preheat the oven to 350.
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2
Spread the coconut in an even layer on a parchment paperlined baking sheet and toast until lightly browned, about 5 minutes.
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3
Let cool, then transfer to a bowl; reserve the baking sheet.
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4
Reduce the oven temperature to 200.
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5
In a large bowl, whisk the flour with the baking powder and salt.
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6
In a medium bowl, whisk the buttermilk, whole milk, eggs, coconut extract, honey and the 4 tablespoons of the butter until smooth.
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7
Whisk into the dry ingredients just until combined; there will be a few lumps.
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8
Let the batter stand for 10 minutes.
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9
Heat a griddle or large nonstick skillet until hot, then brush with canola oil.
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10
Ladle 1/4 cup of batter per pancake onto the griddle and spread into 4- to 5-inch rounds.
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11
Sprinkle each pancake with 1 tablespoon of the toasted coconut and cook over moderate heat, flipping once, about 1 1/2 minutes per side.
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12
Transfer the pancakes to the reserved baking sheet, cover with a kitchen towel and keep warm in the oven.
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13
Repeat with the remaining batter and more toasted coconut to make 18 pancakes total.
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14
To serve, stack the pancakes on plates, sprinkling additional toasted coconut between the layers.
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15
Dust with confectioners sugar and top with blueberries.
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16
Serve immediately with butter and maple syrup.
