Coconut Icebox Cake - cooking recipe

Ingredients

1 medium sized angel food cake, broken into small bits
1 c. white sugar
pinch of salt
2 c. sweet milk
4 egg yolks
2 Tbsp. plain flour
1 envelope Knox gelatine
1/2 c. water
1/2 pt. whipping cream
1 can Angel Flake coconut

Preparation

Heat milk and add egg yolks and plain flour.
Cook milk, egg yolks, sugar, flour and salt together until mixture coats spoon over low heat.
Remove from heat.
Dissolve gelatin in 1/2 cup water and add to other mixture and cool.
Beat egg whites until very stiff and add to cooled custard mixture the whipping cream (whipped and sweetened) and coconut.
Use a Pyrex dish about 9 x 13-inch.
Sprinkle a layer of broken bits of angel food cake over the bottom of the Pyrex dish, then pour over this a layer of the custard mixture, then another layer of cake and another layer of custard.
Now add thick layer of coconut and last, garnish with whipped cream.
Sprinkle more coconut over whipped cream and refrigerate.
This may be served in about 2 hours.
Cut into squares.