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Preheat oven to 350 degrees. Spray a 9 x 13 in. baking pan with non-stick cooking spray.
Mix ¾ of the cake mix with the water and egg until well blended.
Pour into the prepared pan and bake for 15 minutes; cool completely.
Meanwhile, beat the cream cheese until light and fluffy.
Gradually beat in the milk and mix until smooth. Stir in the instant vanilla pudding.
Spread the pudding mixture evenly on the cooled cake. Top the pudding layer with the whipped topping.
Sprinkle the coconut over the whipped cream layer. Top with blueberries.
Chill for at least 2 hours before serving.