1 angel food cake
1 (3 oz.) pkg. lemon Jello
1 c. boiling water
1/2 c. undiluted orange juice concentrate
1 fresh lemon, juiced
Dash salt
2 pts. heavy cream, whipped and sweetened
Coconut

Prepare the night before. Mix Jello and water until jello melts. Add orange juice, lemon juice and salt. Refrigerate until set. Fold half of whipped cream into Jello mixture. Line a large rounded mixing bowl with waxed paper, allowing paper to lap over bowl's edge. Pull off hunks of cake (egg size) and add a layer. Alternate layers of cake and Jello mixture, ending with Jello. Refrigerate overnight. Turn mold upside down on serving dish and peel off waxed paper. Cover with other half whipped cream. Sprinkle all over with coconut and serve.