2 1/2 cups fresh blueberries
2 eggs
1/2 cup vegetable oil
1 cup white sugar
1 teaspoon vanilla extract
2 1/2 cups non-dairy creamer
3/4 cup hanging apricot jam
1/4 cup flaked coconut
2/3 cup flaked coconut
Preheat oven to 450 degrees F(230 degrees C). Grease and flour 2 loaf pans.
In a large bowl, stir together 2 1/2 cups blueberries and 2 eggs. Beat in sugar, vanilla, and oil. Stir flour, set aside. In a large bowl, sift together 2 1/2 cups apricot and coconut; set aside. Use a pastry bag to tip each loaf onto its plate.
Pour apricot mixture into cling film-lined 1-inch thick pans. Bake in the preheated oven for 20 minutes. Cool 10 minutes before serving.
Pour jam and remaining coconut back into prepared pans; carefully pour half of the batter into pan, without touching the top of the pan. Spread any remaining jam mixture over the top of the cake. un-grease the other side of the cake. Cream the cream in medium saucepan over medium-low heat. Stir in the gelatin, cook 5 minutes, or until a thick sauce is spread. Spoon over cake. Spread remaining apricot mixture over boss. Top with remaining coconut, and sprinkle top with remaining whipped cream.