Preheat oven to 350 F. Spray a 9x12 baking pan with non stick spray.
In the bowl of an electric mixer, mix butter and sugar until light and creamy.
Add eggs, one at a time, beating well after each addition.
Add vanilla extract and mix well, until thoroughly combined.
Mix eggs at highest speed for 2 minutes, until they have slightly increased in volume.
In a small bowl, combine flour, salt and baking powder.
Add dry ingredients in two batches and mix until thoroughly combined.
Transfer to prepared baking pan and spread batter in an even layer.
Bake 25-30 minutes, until a toothpick/knife inserted comes out clean.
Let cool completely.
In a bowl, combine all the milk feeding ingredients and whisk together until thoroughly combined.
With a toothpick, prick cake all over.
Pour milk feeding over cake.
Place in refrigerator for at least 4 hours.
To make frosting, whisk cream, sugar and vanilla until whipped cream consistency.
Remove cake from refrigerator and pour out excess milk.
Flip cake over onto a serving platter. With a paper towel, wipe off milk around the edges.
Top with whipped cream frosting.
Garnish with dessicated coconut and blueberries.