1 tbsp. unflavored gelatin
4 tbsp. cold water
1 c. boiling water
1 c. granulated sugar
Dash of salt
1 c. orange juice
Juice of 1 lemon
1 angel food cake
1 pt. whipping cream, divided
1/4 tsp. confectioners sugar
1 can shredded coconut

Soften gelatin in cold water; then dissolve in boiling water. Add sugar and salt; stir thoroughly. Add orange juice, mix again. Add lemon juice and mix. Place mixture in refrigerator until it becomes syrupy.

Line large bowl with wax paper and set aside. Break cake into small pieces; set aside. Whip 1/2 pint whipping cream; fold into syrupy gelatin mixture in large bowl.

In lined bowl place some of the cream gelatin mix, then a layer of cake pieces, more gelatin mix. Continue to layer making top layer of gelatin.

Place bowl in refrigerator for several hours or overnight. When ready to serve, whip remaining 1/2 pint whipping cream with confectioners sugar. Invert cake on serving plate; remove wax paper. Frost with whipped cream and sprinkle with coconut.