1 med. size angel food cake (break into small pieces)
2 c. plain milk
1 c. sugar
4 eggs, separated
Pinch of salt
1/2 c. water, cold
2 tbsp. plain flour
1 env. plain gelatin
1/2 pt. Cool Whip or cream
1 can Angel Flake coconut

Heat milk; add beaten egg yolks, sugar, flour, and salt. Mix well and cook slowly until mixture coats spoon. Remove from heat. Dissolve gelatin in a 1/2 cup of water. Add to cooked custard. Beat 4 egg whites and fold in custard mixture.

In a 9x13 pan, sprinkle 1/2 of cake pieces. Pour 1/2 of custard over that and sprinkle with 1/2 of coconut. Repeat with rest of cake and custard. Spread cream over top and sprinkle with rest of coconut. Refrigerate for 2 hours. Green or red cherries on each serving adds a touch of color. Serves 12-15.