No-Bake Coconut Cake - cooking recipe

Ingredients

1 envelope unflavored gelatin
1/2 c. cold water
4 egg yolks, beaten
2 Tbsp. flour
4 egg whites, stiffly beaten
1 (10-inch) angel food cake (Baker's or from a mix)
1 c. coconut, finely grated
1 c. heavy cream
2 Tbsp. sugar
1/4 tsp. salt
1/2 c. sugar
2 c. milk

Preparation

Sprinkle gelatin over cold water.
In saucepan, combine egg yolks with flour; stir until smooth.
Add salt and sugar; gradually stir in milk.
Cook over low heat, stirring constantly, until custard coats back of spoon.
Stir gelatin mixture into hot custard.
Refrigerate until cool, about 1 hour.
Tear cake into large uneven pieces.
Use half of custard over and around cake pieces; sprinkle with half of coconut.
Repeat.
Whip the cream with sugar.
Spread on top of cake and sprinkle with coconut. Refrigerate overnight.