1 1/2 pkgs. unflavored gelatin
1/4 c. cold water
1/2 c. boiling water
1 c. sugar
Juice of 2 lemons
1 1/2 c. orange juice
1 lg. angel food cake (carve off brown crust)
1 pt. heavy cream or cream substitute
Coconut

Soften gelatin in cold water. Add boiling water and stir until dissolved. Add sugar. Add lemon and orange juice; stir until dissolved. Set in refrigerator until partly set. (Instead of above mixture, you may use 1 package of Jello - any flavor - but add 1/2 package of unflavored gelatin to it.) Line mixing bowl with wax or Saran paper. Tear the angel cake in small pieces (egg size). Whip the cream.

After the gelatin mixture is partly set, add half of the whipped cream to it. Alternately place cake pieces and the mixture in the paper lined mixing bowl and place in refrigerator overnight. Next day, turn upside down; remove paper and decorate with the remaining whipped cream and coconut.