"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Ice Box Coconut Cake Recipe

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This recipe for Ice Box Coconut Cake, by , is from The Thompson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Louise Thompson
Added: Monday, September 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb Angel Food Cake
4 egg whites
2 cups hot skim milk
1 envelope plain gelatin
3 3/4 pkts sweet and low sugar
4 egg yolks
1/2 cup cold water
2 tbsp plain flour
2 packages coconut
1/2 tsp salt
2 pkgs deserts whip topping

Directions:
Directions:
Break angel food cake into small pieces
add together sugar, egg yolks, flour, add salt to hot milk. Cook until it coats the back of the spoon, then add gelatin that has been softened with hot water mix and let cool. Beat egg whites until stiff and fold into mixture. Add 1 pkg of coconut mix into
cake pieces, put in sheet cake pan and refrigerate
overnight. Whip 2 pkgs of deserta whip topping and
spread on top of cake, sprinkle with other pkg of coconut, keep in refrigerator

 

 

 

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