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Lemon Angel Ambrosia

1 12-oz. angel food cake
1 cup milk
1 cup sugar
1/8 tsp. salt
2 eggs, separated
1 box lemon gelatin
1 box desert whip mix
1/2 cup coconut

Scald milk. Add sugar, salt and beaten egg yolks. Cook for one minute while stirring constantly. Add gelatin while hot and stir until dissolved. Chill until slightly set.

Tear angel cake into bite sized pieces and place half of the pieces on the bottom of a buttered 8x10-inch glass dish.

Beat egg whites until stiff. Beat desert whip until stiff. Fold egg whites into desert whip. Fold custard mixture into this second mixture gently. Pour 1/2 of this combined mixture over torn angel cake pieces. Top with remaining angel cake pieces, then with rest of mixture. Be sure that all cake is covered and that there are no air pockets. Sprinkle with coconut. Chill for 12 hours. Serves 12.

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