2 env. Knox gelatin
4 tbsp. cold water
1 c. boiling water
1 c. fresh orange juice
1 lemon
1 c. sugar
1/8 tsp. salt
1 lg. angel food cake
1 1/2 pt. whip cream
Coconut if desired

Dissolve Knox gelatin in 4 tablespoons cold water. Add 1 cup boiling water, 1 cup orange juice and juice of whole lemon, sugar and salt. Mix well and chill in refrigerator until thickened, stirring occasionally.

Break angel cake into bite-size pieces, fold into thickened mixture. When serving, put a dollop of whip cream in center of piece and serve. Let dessert sit overnight before serving.