Coconut Angel Food Cake Trifle
|Unflavored gelatin envelope||1 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Egg yolks||4 , beaten|
|Milk||2 Cup (32 tbs)|
|Whipped topping mix||4 Ounce (One Package)|
|Angel food cake||1|
|Finely grated coconut||1 Cup (16 tbs)|
Soften the gelatin in the cold water.
Combine the egg yolks and flour in a heavy saucepan and beat until smooth; beat in the salt.
Place over low heat.
Add the milk gradually, stirring constantly.
Cook until custard just coats a metal spoon.
Stir the gelatin mixture into the hot custard.
Chill, covered, for 1 hour.
Beat the egg whites in a medium bowl until stiff peaks form.
Fold in the cooled custard.
Prepare the whipped topping mix using the package directions.
Cut or tear the angel food cake into bite size pieces.
Line a 9x13 inch baking dish with half the cake pieces.
Layer half the custard and half the coconut over the cake layer.
Layer the remaining cake pieces and remaining custard over the coconut layer.
Spread the Dream Whip over the custard layer and sprinkle with the remaining coconut.
Chill, covered, for at least 1 hour before serving.