Coconut Icebox Cake

• 1 c. sugar
• 2 Tbsp. plain flour
• 2 c. milk
• 1/2 c. cold water
• 1 tsp. vanilla
• 1/2 pt. whipping cream or 1 pt. Cool Whip
• pinch of salt
• 4 eggs, separated
• 1 envelope unflavored gelatin
• 1 (6 oz.) bag coconut
• 1 medium angel food cake, broken into small pieces

1. Mix sugar, salt and flour.
2. Add egg yolks and milk.
3. Cook over low heat until mixture coats spoon.
4. Dissolve gelatin in cold water and add to hot mixture.
5. Cool.
6. Beat egg whites. Add to cooled custard. Add 3/4 of the coconut. Add vanilla.
7. Pour mixture over angel food bits in a 9 x 13-inch pan. Spread whipped cream or Cool Whip over custard. Sprinkle with remaining coconut. Refrigerate 4 hours or overnight.
8. Freezes well.

sugar, flour, milk, cold water, vanilla, whipping cream, salt, eggs, unflavored gelatin, coconut, angel food cake

Taken from www.cookbooks.com/Recipe-Details.aspx?id=921861 (may not work)