Bavarian Creme Cake

1 angel food cake
1 cup sugar
2 scant tablespoons flour
1/4 teaspoon salt
2 cups milk
4 eggs, separated
2 envelopes plain gelatin
1/2 cup water
1 teaspoon almond extract
1 large container Cool Whip
1 can coconut, lightly toasted

Stir dry ingredients together and add 2 cups milk. Cook over low heat. Add 4 egg yolks, well beaten, into mixture when it begins to boil. Dissolve 2 envelopes of plain gelatin in 1/2 cup boiling water. Add to above mixture. Add to stiffly beaten egg whites. Add almond extract.

Cut angel food cake into layers and place in large casserole dish. Save half of cake for top layer. Spread half of mixture over layers of cake, than add top layer and remainder of mixture. Let set in refrigerator for at least 4 hours. Spread Cool Whip and coconut on cake 1 hour before serving.

Serves 12

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Cajun Country -- New Iberia, Louisiana