1 c. sugar
2 tbsp. flour
Pinch of salt
1 pt. milk
4 egg yolks
2 pkgs. Knox gelatin (plain)
1/2 c. cold water
4 egg whites
1 1/2 pts. whipping cream
1/4 c. sugar
1/2 tsp. almond extract
1 can coconut
1 lg. angel food cake

Mix sugar, flour, salt. Stir in 4 beaten egg yolks and 1 pint milk. Heat over low heat until sticks to spoon. Melt gelatin in 1/2 cup cold water and add to above while hot. Add almond extract. LET COOL COMPLETELY!

Fold in 1 pint whipped cream and 4 stiffly beaten egg whites. Grease tube pan LIGHTLY. Layer custard and cake alternately (pinch off cake in small pieces). Cover and refrigerate overnight. Remove cake from pan and ice cake with remaining whipping cream. Sprinkle with toasted coconut.