1 qt. milk
4 eggs
2 tbsp. corn starch
1 c. sugar
1 tbsp. vanilla
3 tbsp. Knox gelatin
1 lg. angel food cake
1 pt. whipping cream (can use Cool Whip, etc.)
Coconut
1/4 tsp. salt added to eggs

Beat eggs slightly, add to cold milk. Add cornstarch to sugar and mix into milk and eggs. Cook over low temperature until thick, but do not boil. Remove and cool some; add vanilla, soften gelatin in small amount of custard, then blend into remaining custard. Whip cream into custard (fold in, do not beat). Keep part of whipped cream to frost top of cake.