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1
Mix the milk, sugar, salt, egg yolks flour and vanilla.
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2
Cook custard on medium heat, stirring to avoid scorching.
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3
In separate container dissolve the gelatin in the warm water.
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4
Add to custard mixture while custard is still hot.
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5
Let mixture cool.
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6
Fold half of the whipped cream (1/2 pint) into cooled custard mixture.
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7
Beat egg whites until stiff.
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8
Fold into custard.
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9
Add the crushed pineapple and 1/4 cup coconut.
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10
Break a large Angel Food Cake into quarter=sized pieces.
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11
Line a pan (I use 9x13 Pyrex) with half of the cake piece.
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12
Pour half the custard mixture over cake pieces.
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13
Repeat using rest of cake and custard.
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14
Refrigerate at least 4 hours, best if overnight.
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15
Just before serving, spread remaining 1/2 pint whipped cream on top.
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16
For special presentations, garnish with sugared flower petals- make sure they are edible- or remove them before serving!
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17
Sprinkle with remaining 1/4 cup coconut flakes.
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18
Serve in 3-4 inch squares.
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19
Refrigerate any unused servings- if there are any leftovers!
