Wrap tofu in several layers of paper towel, place between plates with weight on top and press out water overnight in refrigerator. Chill coconut whipping cream overnight.

Preheat oven to 360 degrees F. Line two 6-inch round cake pan with parchment paper.

In mixing bowl, combine ¾ cup blueberries and 1 tsp. all-purpose flour; toss to coat berries.

In large mixing bowl, combine all wet ingredients and mix well.

In same bowl, add all sifted dry ingredients including remainder of all-purpose flour; Mix well.

Add blueberries and white vinegar and gently mix.

Divide batter equally into prepared pans and smooth down evenly. Sprinkle 1/4 cup blueberries on top of each.

Bake 25 minutes or until toothpick comes out clean. Cool completely.

To mixing bowl, add solidified cream that has risen to top of the can of chilled coconut cream. Beat with electric hand mixer until whipped. Add remaining frosting ingredients and continue to beat until smooth.

Frost each cake with frosting, stack, smooth seams and top with blueberries.

Store covered in refrigerator.