2 env. unflavored gelatin
4 tbsp. cold water
1 c. boiling water
1 c. granulated sugar
Dash of salt
1 (12 oz.) frozen orange juice concentrate
2 tbsp. lemon juice
Grated peel of 1 lemon
1 pt. whipping cream (2 c.)
1 (10 oz.) angel food cake, cut into 1" cubes
1/2 pt. whipping cream
4 tbsp. powdered sugar
1 (4 oz.) pkg. shredded coconut

Line a 12 cup bowl with 2 pieces wax paper, one on top of another. Let each piece extend over opposite edges of the bowl so all edges are covered; paper will be wrinkled. Set bowl aside.

In large bowl, sprinkle gelatin over cold water. Let stand 5 minutes to soften. Add boiling water; stir until gelatin is dissolved. Stir in granulated sugar, salt, orange juice concentrate, lemon juice and peel. Refrigerate 45 minutes to 1 hour, stirring occasionally until partially set and mixture mounds when dropped from a spoon.

In large bowl whip 1 pint whipping cream until it forms soft peaks. Fold gelatin mixture into whipped cream. Spoon a small amount of mixture into bottom and sides of waxed lined bowl. Scatter angel food cake in bottom of bowl and cover with mixture. Alternate layers of cake and mixture.

Cover with foil and refrigerate 1 or 2 days. To serve, flip onto serving plate and frost with remaining whipped cream and sprinkle with coconut.