Pineapple Angel Dessert - cooking recipe

Ingredients

1 oblong angel cake
1 c. granulated sugar
2 eggs, separated
1 (20 oz.) can crushed pineapple, drain
1 (3 oz.) pkg. lemon Jell-O
1 pt. milk
1 pt. heavy cream
1 (3 1/2 oz.) Baker's coconut

Preparation

Combine milk, sugar and egg yolks.
Cook until mixture coats spoon (stir constantly).
While hot, pour over Jell-O to dissolve. Cool until partially set.
Fold in stiffly beaten egg whites. Add pineapple and fold in cream, whipped.