1 c. water
2 c. frozen, unsweetened blueberries, thawed
1 tsp. cornstarch
12 packets of (12 grams) Equal
1 plain angel food cake
1/2 c. nondairy whipped topping
1/4 c. shredded coconut

Mix water and blueberries in saucepan and cook over medium heat until sauce begins to bubble and thicken. Make a smooth paste of cornstarch and 1 teaspoon water and add to blueberry sauce. Stir well. Continue to cook until sauce is thick. Remove from heat, add Equal and refrigerate.

About 1 hour before serving, place cake on a platter and "frost" with chilled blueberry sauce by placing berries on top of cake and in the center and covering the sides with the liquid portion of the sauce. Just before serving, put dollops of whipped topping on the cake and sprinkle with the coconut. This cake is especially attractive served on a brass or silver platter. Serves 10.