Preheat oven to 350 degrees F. Coat a bundt cake pan with non-stick spray and then sprinkle in about 2 tbsp of flour, coat the pan with the flour, discard any excess flour.
In a large bowl combine the cake mix, lemon pudding mix, greek yogurt, oil, and eggs. Mix on low for 30 seconds, then medium speed for 2 minutes. Batter should be thick.
Scoop half of the batter into the prepared bundt cake and spread to an even layer. Use a spatula or spoon to create a valley in the batter, bringing it up on the sides and middle of the pan.
Spoon the blueberry pie filling into the valley of batter and then top with the remaining batter, being careful to enclose all the pie filling and not let it touch the sides of the pan.
Bake for 45 to 50 minutes, or until set. Let cool for 15 minutes before inverting onto your cake plate. Let cool completely.
For the Icing:
To prepare the icing simply whisk together the powdered sugar and milk. The icing will be really thick. If you want a thinner icing add just a teaspoon more milk at a time until desired consistency is reached. Pour over the cooled cake, letting it run down the sides. Sprinkle with the toasted coconut if desired. Enjoy!