1 lg. angel food cake
Boiled custard
1 lg. Cool Whip
1 lg. can crushed pineapple
1 can coconut

BOILED CUSTARD:

4 c. milk, scalded
4 eggs
1 c. sugar
1/4 tsp. salt
1 tbsp. vanilla

Break cake into small pieces and spread in a 9 x 13 1/2 inch dish. Make custard and pour over cake. Drain pineapple and spread over this. Spread Cool Whip on top and sprinkle with a can of angel flake coconut; set aside. Refrigerate and top with a cherry when serving. Serves 15.