1 (18 ounce) can blueberries
1 (12 fluid ounce) can evaporated milk
1 1/2 cups shredded coconut
1 (9 inch) sponge cake
3 cups flaked coconut
In a medium saucepan, bring to a boil blueberries. Cook, stirring, for 8 minutes. Remove from heat. Pour in evaporated milk and coconut and stir together. Let cool slightly.
In a medium saucepan, bring water to a boil. Place whipped cream in heated mug and pour over blueberries. Let stand while beating filling into batter.