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Coconut Custard Cake Recipe

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This recipe for Coconut Custard Cake is from Cooking with The Connerleys, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 eggs separated
1 cup sugar
2 tablespoons flour
2 cups milk
1 angel food cake
1 pint of whipping cream
1 teaspoon vanilla
1 package Knox gelatin
coconut
Directions:
Directions:
Mix egg yolks, sugar, milk and flour. Cook in double boiler until it begins to thicken.
Dissolve gelatin in 1/2 cup cold water. Add it to the first mixture while it is still hot. After it cools, add vanilla. Put in refrigerator for 2 or 3 hours.
When the custard mixture is cool, beat egg whites stiff; whip the whipping cream and half of it to the egg whites. Fold this into custard mixture.
Slice the cake into thin slices and place half of the slices in a 9" x 13" pan.
Spread a layer of the custard mixture on top of cake, followed by another layer of thinly slice cake and custard. Put the remainder of the whipped cream on top and sprinkle with coconut.
Refrigerate until serving.

 

 

 

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