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COCONUT ICE CREAM CAKE




Source of Recipe


Robyn


List of Ingredients




1 baked angel food cake (store bought or homemade)
1 cup (250 ml) sugar
1½ cups (375 ml) milk
1 teaspoon (5 ml) salt
1 Tablespoon (15 ml) flour
3 egg yolks
1 Tablespoon (15 ml) gelatin
water
1 teaspoon (5 ml) vanilla essence
1 pint (470 ml) whipping cream (double cream)
coconut




Recipe



Boil sugar, milk, salt and flour.

Beat egg yolks, slightly. Add to above slowly. Soak
gelatin in 60 ml (¼ cup) water and add to above. When cool, add
vanilla essence and double cream. Mix well. Cut angel food cake into 3 parts. Cover between layers and top and sides with the whipped cream mixture and put on coconut all over the cake. Freeze if possible. Otherwise, leave in refrigerator several hours before using. If you freeze it, thaw just enough to be able to cut it.