Pre-heat oven to 180°C (160°C fan bake). Line and grease a 23 cm round tin with non-stick baking paper, allow some of the paper to come up the sides so the syrup will not escape.
Place a colander over a bowl and strain the berries from the syrup. Pour the syrup into a pan and reduce by half. Tip the berries into the prepared tin.
Whisk your flour into a bowl with the baking powder and salt. In another large bowl beat the butter and sugar with an electric mixer or food processor until pale and fluffy. This can take 8-10 minutes.
Add the eggs one at a time with the vanilla. Turn the speed down and alternate adding the dry ingredients with the buttermilk. Mix until combined, then swirl in the coconut.
Tip the batter over the berries and smooth. Bake the cake in the oven for 45-50 minutes. Test by inserting a skewer into the middle. If it comes out clean, take the cake out.
Cool on a wire rack in the tin before turning it out. Pour over with the blueberry syrup. Enjoy!