2 c. milk
1 c. sugar
2 tbsp. flour
Dash of salt
4 eggs, separated
1 env. unflavored gelatin
1 tsp. vanilla flavoring
1 tsp. almond flavoring
1 lg. angel food cake
2 1/2 pt. whipping cream
1 pkg. frozen coconut
3/4 c. sugar

In top of double boiler mix together sugar and flour. Beat in egg yolks, gradually stir in milk and salt. Cook to a thin custard. Remove from heat and stir in 1 envelope gelatin and flavorings. Set aside to cool. Break cake into small pieces and put in 9 x 13 inch pan. Whip 1 carton whipping cream, set aside. Beat egg whites until stiff. Fold the 2 into custard and pour over cake. Refrigerate overnight.

Next day: Whip other carton of whipping cream and spread over top of cake. Add 3/4 cup sugar to cream while whipping. Sprinkle coconut on top of this. Store in refrigerator.