Coconut-Angel Bavarian Cream Cake

• 4 egg yolks
• 1 pt. milk
• 1 c. sugar
• 2 Tbsp. flour
• pinch of salt
• 4 eggs whites
• 1 envelope gelatin (Knox or Chalmers, I use 2)
• 1 1/2 pt. whipping cream
• 1 angel cake (I use less)
• 1 c. coconut (I use fresh frozen)

1. Make custard of first 5 ingredients.
2. Add gelatin (which has been softened in 1/2 cup water) while custard is hot.
3. Allow to cool, then fold in 1 pint whipped cream and beaten egg whites. Break cake in small pieces.
4. Line long casserole dish with pieces of cake.
5. Cover with custard.
6. Repeat until dish is full.
7. Allow to stand in refrigerator overnight.
8. Ice with 1/2 pint whipping cream, sweetened.
9. Sprinkle with coconut, generously on top.
10. Don't use too much cake.

egg yolks, milk, sugar, flour, salt, eggs whites, gelatin, whipping cream, angel cake, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=743323 (may not work)