Kick the tires and light the fires and preheat your oven to 350 degrees.Grease and flour a 10-inch bundt pan and set aside.
Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
Cream together the butter and sugar mixture until light and fluffy with a stand mixer, using the paddle attachment. Add in the vanilla, mixing in completely.Add the eggs one at a time to the sugar mixture, beating well after each addition.
Add the flour mixture and sour cream alternately and beat until well mixed.
Mix in the coconut completely.Spread half of the batter into your prepared bundt pan then place a large half of the pint of blackberries on top.
Press slightly into the batter.Cover with the rest of the batter then press the remaining blackberries into the top of the batter.
Bake in a preheated oven for 55 minutes to an hour, or until a cake tester inserted in the middle of the cake comes out clean.
Cool for 5 minutes then turn onto a wire baking rack to cool completely.