1 c. sugar
1 pt. sweet milk
1 env. plain gelatin
1-1/2 pts. whipping cream (Cool Whip)
1 angel food cake
1 tbsp. powdered sugar
2 tbsp. flour
4 eggs, separated
1/2 c. cold water
1 tsp. vanilla
Frozen yogurt, thawed

Cook sugar, flour and milk until thick; pour some of the mixture into beaten egg yolks; return to heat until thick again. While this mixture is hot, add the gelatin and cold water. Cool for 1 hour. Beat 1 pint of whipping cream until stiff. Beat the egg whites until stiff. Blend both into custard mixture. Butter a large loaf pan. (I use a cheese cake pan.) Tear angel food cake into small pieces. Put first layer of custard on bottom of pan, cover with cake pieces. Continue to layer in this manner and refrigerate for 12 hours or more. Beat 1/2 pint whipping cream with the vanilla and powdered sugar and spread over cake. Top generously with coconut.