Bolavian Coconut Cake - cooking recipe

Ingredients

1 angel food cake
4 eggs, separated
2 c. milk
1 Tbsp. flour
1 pkg. plain gelatin
1/2 c. cold water
1 c. sugar
1 tsp. vanilla

Preparation

Beat egg whites until stiff; set aside.
In a saucepan, mix sugar and flour; add milk and vanilla and cook until custard is medium thickness.
Fold gelatin (that has been dissolved in the water) and beaten egg whites.
Slice angel food cake about 1/4-inch thick and line bottom of large Pyrex.
Pour custard over cake.
Repeat until dish is full.
Set in refrigerator overnight. Cover top with Cool Whip or whipped cream.
Sprinkle coconut on top.
Arrange cherries on top to center each square.
Score into squares.