Blueberry Bundt Cake - cooking recipe

Ingredients

5 medium eggs, separated
150 g caster sugar
150 g plain flour + 1 tbsp
50 g corn flour
150 g frozen blueberries
200 g butter, softened
100 g icing sugar
None None blue food colouring
2 tbsp coconut flakes

Preparation

Preheat oven to 350\u00b0F. 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.
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.