8. With a spatula gently fold in your egg whites into the batter by making the figure 8 pattern.
9. Spoon the batter into your greased Bundt pan making it as even as you can.
10. Bake for about 60 minutes until the cake seems firm. Let it cool for 20 minutes.
11. For the Icing, with a hand blender cream the cream cheese with the 1/2 cup of whipping cream.
12. Add powdered sugar. Blend.
13. Remove cake from Bundt pan.
14. Ice the cake.
15. Sprinkle coconut and top off with chopped walnuts. Again drizzle [I like that word] more icing on top of nuts and coconut.
16. Refrigerate the cake until you are going to slice and serve
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