1 env. Knox gelatin
1/4 c. milk
1 pt. whipping cream
3 eggs
1 1/2 c. sugar
1 c. milk
Pinch salt
Lg. angel food cake
1 tsp. vanilla
1 pt. fresh coconut or frozen

Dissolve in 1/4 cup milk the gelatin. Put 1 cup milk in double boiler and scald. Add beaten egg yolks and sugar. Cool until thick.

Add salt, vanilla and gelatin. (Let cool but do not let it begin to congeal.) Whip 1/2 pint whipping cream and beat egg whites. Fold in above. Break up angel food cake in pieces. In tube pan put a layer of cake pieces and a layer of custard. Let sit in refrigerator for 12 hours. Frost with whipped cream (remaining 1/2 pint) and add coconut to outside.