Giant Snowball Cake

• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1/2 cup boiling water
• 1 cup sugar
• 1 cup orange juice
• 1/4 cup lemon or lime juice
• 2 cups heavy whipping cream, divided
• 1 angel food cake (12 ounces), cut into cubes (10 cups)
• 1 cup sweetened shredded coconut

1. In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Add sugar and juices; stir until sugar is dissolved. Refrigerate until partially thickened, about 2 hours.
2. Beat 1 cup cream until stiff peaks form; fold into gelatin mixture. Line a 4-qt. round bowl with plastic wrap. Spoon about 1 cup whipped cream mixture into bowl. Alternate layers of cake and whipped cream mixture until bowl is filled, ending with cream mixture. Refrigerate for at least 3 hours.
3. Unmold onto a serving plate. Whip remaining cream; frost cake. Sprinkle with coconut.

unflavored gelatin, cold water, boiling water, sugar, orange juice, lemon, heavy whipping cream, cake, coconut

Taken from www.tasteofhome.com/recipes/giant-snowball-cake/ (may not work)