Blueberry Bundt Cake

1. 1

   Preheat oven to 350u00b0F. Whip the egg whites with 3 tbsp cold water while slowly adding the sugar, beating until stiff. Stir in the egg yolks one by one then gently fold in 1 1/4 cup flour and 1/3 cup cornstarch. Mix the blueberries with 1 tbsp flour then fold into the cake mix. Transfer to a greased and floured 9 inch Bundt pan and bake for 45 minutes. Cool on a wire rack.

2. 2

   To make the icing, whisk together the butter and powdered sugar until creamy, adding a few drops of food coloring. Spread over the cake and sprinkle with coconut flakes. Refrigerate for 15 minutes before serving.

* Per serving · 4 servings · Values may vary.

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