1 med. size angel food cake
2 c. milk
1 c. sugar
4 eggs (reserve whites)
2 tbsp. flour
Pinch salt
1 env. Knox plain gelatin
1/4 c. cold water
1 env. Dream Whip
1 sm. can coconut

Crumble angel food cake into a 9x13 cake pan. Beat egg yolks and add sugar, flour, salt and milk. Cook until mixture coats spoon, stirring constantly. Remove from heat and dissolve gelatin in cold water and add to sauce mixture, stirring well. Let cool completely.

Beat egg whites until stiff and fold into cool custard mixture. Pour this mixture over crumbled angel food cake. Put in refrigerator and let mixture become firm. Mix Dream Whip according to package directions. Spread over top of above mixture and sprinkle coconut over top. Cover and refrigerate.