Recipe: COCONUT ICEBOX CAKE x2

COCONUT ICEBOX CAKE

1 medium angel food cake,
broken in small pieces
2 c. milk
1 tsp. vanilla
4 egg yolks
1 c. sugar
2 Tbsp. plain flour
pinch of salt
1 envelope plain gelatin
1/2 c. water
Cool Whip
1 (6 oz.) box coconut

Mix sugar, salt and flour. Add egg yolks and milk;
cook over low heat or in double boiler until mixture coats
spoon. Dissolve gelatin in cold water; add to hot mixture.
Add vanilla. Beat egg whites; add to cooled custard mixture.
Add 3/4 of coconut; pour mixture over angel food bits in 9 x
13-inch pan. Spread Cool Whip over custard; sprinkle remaining
coconut. Refrigerate for 4 hours or overnight. Freezes well.

COCONUT ICEBOX CAKE

1 box yellow cake mix (bake
according to directions on
box and cool)
12 oz. sour cream
1 1/2 c. sugar
12 oz. coconut
12 oz. Cool Whip

Mix the ingredients together and save enough coconut to
sprinkle on frosted cake. Spread the mixture between layers
and on top of cake using a 9 x 13-inch cake pan. I split into
and put the whipped mixture between. Leave it in covered pan.
Is better when covered in refrigerator for a day or two.
Substitute crushed, drained pineapple for coconut for
variety.