Categories: Cakes, Desserts 
      Yield: 12 servings 
  
  1 1/2 pk Unflavored gelatin 
      4 T  Cold water 
      1 c  Boiling water 
      1 c  Orange juice 
      3 T  Lemon juice 
      1 c  Granulated sugar 
      1 ea Large angel food cake 
      3 c  Whipping cream 
      4 oz Coconut shredded or flaked 
  
  Soften gelatin in cold water.  Add boiling water, stir to dissolve 
  completely.  Add orange juice, lemon juice and sugar. Stir until sugar 
  is dissolved.  Refrigerate until thick as eggwhite. 
  Whip one pint (2 cups) whipping cream, using chilled bowl and beaters. 
  Fold into thickened gelatin mixture. 
  Coat sides of 3 qt. bowl or 10" tube pan with vegetable shortening and 
  line with waxed paper. 
  Break angel food cake into 1 inch pieces.  Alternate layers with 
  gelatin/whipping cream mixture.  Chill overnight or 6 to 8 hours. 
  Invert onto cake plate and frost with 1/2 pint (1 cup) cream whipped. 
  Cover generously with coconut.  Refrigerate until serving time. 
  Refrigerate any leftovers promptly.  Serves 12-16. 
  Courtesy Colleen Whepley C.H.E.  Big Y Super Markets, Springfield, MA 
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