Bolavian Coconut Cake

1. 1

   Beat egg whites until stiff; set aside.

2. 2

   In a saucepan, mix sugar and flour; add milk and vanilla and cook until custard is medium thickness.

3. 3

   Fold gelatin (that has been dissolved in the water) and beaten egg whites.

4. 4

   Slice angel food cake about 1/4-inch thick and line bottom of large Pyrex.

5. 5

   Pour custard over cake.

6. 6

   Repeat until dish is full.

7. 7

   Set in refrigerator overnight. Cover top with Cool Whip or whipped cream.

8. 8

   Sprinkle coconut on top.

9. 9

   Arrange cherries on top to center each square.

10. 10

    Score into squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.