Coconut Icebox Cake - cooking recipe

Ingredients

1 c. sugar
2 Tbsp. plain flour
2 c. milk
1/2 c. cold water
1 tsp. vanilla
1/2 pt. whipping cream or 1 pt. Cool Whip
pinch of salt
4 eggs, separated
1 envelope unflavored gelatin
1 (6 oz.) bag coconut
1 medium angel food cake, broken into small pieces

Preparation

Mix sugar, salt and flour.
Add egg yolks and milk.
Cook over low heat until mixture coats spoon.
Dissolve gelatin in cold water and add to hot mixture.
Cool.
Beat egg whites. Add to cooled custard. Add 3/4 of the coconut. Add vanilla.
Pour mixture over angel food bits in a 9 x 13-inch pan. Spread whipped cream or Cool Whip over custard. Sprinkle with remaining coconut. Refrigerate 4 hours or overnight.
Freezes well.