Take the mixing bowl off the stand and sift 1/3 of the flour mixture over the top of the meringue. Use a large rubber spatula to gently fold in the flour. Repeat two more times until all the flour is incorporated. Carefully scoop the batter into the ungreased 10" angel food cake pan and delicately even out.

After this, remove the pan from the heat and pour the blueberries through a mesh sieve into a separate heat-proof bowl. Strain out all the liquid and discard the leftover skins. Rinse out the saucepan and add the blueberry juice back into it. Also, add the 3 egg yolks one at a time stirring them in as you go.

Return the saucepan to the stove over medium-high heat and add 4 tbsp of butter cut into tbsp chunks. Continue whisking as the butter melts. Once the butter has melted in, keep stirring until the curd begins to thicken. After this remove the pan from the heat and pour the curd into a heat-proof bowl. Cover the top of the curd with plastic wrap that is touching it to keep the skin from forming and set it to the side to cool.

Once the angel food cake is cool, whip up the frosting! Add 1 cup of heavy whipping cream, 1/2 tsp of vanilla, and 2 tbsp of powdered sugar to your Kitchenaid mixing bowl fitted with the whisk attachment. Whisk at high speed until stiff peaks form. This should only take about 2 minutes.

Place the Coconut Angel Food Cake on a serving tray or cake stand and frost! Top with unsweetened coconut chips, fresh blueberries, and drizzle with blueberry curd! Slice, serve, and enjoy!