1 pt. milk
1 c. sugar
2 beaten egg yolks
1/4 tsp. salt
1 (3 oz.) pkg. lemon Jello
1 lg. angel food cake
2 egg whites, stiffly beaten
1 (No. 2) can crushed pineapple, drained
1/2 pt. whipping cream

Combine egg yolks, sugar, salt and milk in top of a double boiler. Cook over water until mixture coats spoon. Sprinkle in slowly dry Jello powder. Stir until dissolved. Remove from heat and cool. Chill until slightly jelled. Line bottom of 13 x 9 inch pan with thinly sliced cake, 24 slices or more.

Combine Jello mixture with egg whites; add drained pineapple and whipped cream. Cover cake with 1/2 Jello mixture. Add another layer of cake slices. Spread remaining mixture over top; sprinkle toasted coconut evenly over top. Chill overnight.