1 med. angel food cake

CREAM FILLING:

2 tbsp. flour
4 eggs
2 c. milk
1 pkg. plain gelatin
2 tsp. vanilla
3/4 c. coconut
1 c. sugar
Pinch salt
Cool Whip

Break cake into small pieces and put in 9x13 inch pan. Cook filling in double boiler until it coats spoon. Mix gelatin in 1/2 cup cold water and put into filling and let cool.

Beat egg whites until stiff and mix into filling. Add vanilla and coconut. Pour over cake and set in refrigerator until firm (overnight). Icing with Cool Whip and sprinkle top with 1/2 cup coconut. Serves 15.