1 envelope unflavored gellatin 1/2 c cold water
4 beaten egg yolks 2 Tbsp. flour
1/4 tsp. salt 2 c milk
4 egg whites 1 Angel Food Cake
1 c grated coconut 1 c whippingcream
2 Tbsp. sugar 1/2 oz unsweet chocolate
Sprinkle jello in cold water. In saucepan, mix flour and egg yolks, til smooth.
Stir in salt; gradually add milk. Cook over low heat, stir constantly.Until the mixture coats the spoon. Stir in gellatin mixture into custard; refrigerate 1 hr. Beat egg whites to stiff; Fold into the coolest custard.Tear cake into bite-size pieces . Prepare a 13 x9 x2″ pan by
lining the bottom of the pan with 1/2 the cake. Pour 1/2 the custard over it. Sprinkle with coconut . Repeat layers. Whipped cream and sugar , spread over cake.. Sprinkle with remaining coconut refrigerate overnight. When ready to serve add grated chocolate over cake. Cut into squares.
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