1 lg. angel food cake
2 tbsp. Knox gelatin
1 c. hot water
1 c. orange juice, add rind
1 c. sugar
Dash of salt
1 1/2 pt. whipped cream
Sm. pkg. coconut

Cut off brown top, bottom and sides of cake and break into small pieces. Dissolve gelatin in 4 tablespoons water, after it dissolved. Add 1 cup of hot water. Add juice, sugar, rind and salt. Place dissolved gelatin in refrigerator until it begins to jell (don't let it get thick). Whip one pint of the whipping cream and mix it through the above, slightly, jelled juice then mix in the broken pieces of cake. Line a large bowl with wax paper and pour in ingredients and let chill for 1-2 hours in refrigerator. Just before serving unmold and frost with 1/2 pint of whipped cream. Spread with coconut. If you use 2 cakes use 1 1/2 time other ingredients. You can frost the day before.