Angel Bavarian Cake - Light, Cool And Delish! No Bake!

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 pint milk
• 1 cup sugar
• 1 dash salt
• 4 egg yolks (save the whites)
• 2 tablespoons flour
• 1 teaspoon vanilla
• 1 (1/4 ounce) envelope unflavored gelatin
• 1/2 cup warm water
• 1 pint whipped cream, save half for topping (cool whip)
• 4 egg whites
• 1/4-1/2 cup crushed pineapple
• 1/2 cup flaked coconut, save half for topping
• 1 prepared angel food cake, broken into small pieces

Recipe

• 1 mix the milk, sugar, salt, egg yolks flour and vanilla.
• 2 cook custard on medium heat, stirring to avoid scorching.
• 3 in separate container dissolve the gelatin in the warm water.
• 4 add to custard mixture while custard is still hot.
• 5 let mixture cool.
• 6 fold half of the whipped cream (1/2 pint) into cooled custard mixture.
• 7 beat egg whites until stiff.
• 8 fold into custard.
• 9 add the crushed pineapple and 1/4 cup coconut.
• 10 break a large angel food cake into quarter=sized pieces.
• 11 line a pan (i use 9x13 pyrex) with half of the cake piece.
• 12 pour half the custard mixture over cake pieces.
• 13 repeat using rest of cake and custard.
• 14 refrigerate at least 4 hours, best if overnight.
• 15 just before serving, spread remaining 1/2 pint whipped cream on top.
• 16 for special presentations, garnish with sugared flower petals- make sure they are edible- or remove them before serving!
• 17 sprinkle with remaining 1/4 cup coconut flakes.
• 18 serve in 3-4 inch squares.
• 19 refrigerate any unused servings- if there are any leftovers!