Beat 8 egg whites, 1/2 tsp. cream of tartar as for angel food cake. gradually add 1 1/4 cups sugar. Beat until
thick. Add 4 beaten egg yolks; then fold in 1 cup sifted flour, 1/4 tsp. salt and either almond or vanilla flavoring.
Pour in 9xl3 pan lined with waxed paper; bake 1/2 hour at 325 degrees. (Tendency of cake is to fall!)
When cool, cut into 2 layers and spread 1/2 custard filling between layers. Second layer with custard and coconut.
Custard Filling:
2 1/2 cups heated milk
1 cup sugar
1/2 cup flour
Cook until thick. Add 4 beaten egg yolks. Cook 1 minute more. Then add 1 envelope Knox unflavored gelatin
dissolved in 4 Tbsps. milk, flavoring and pinch of salt. Cool. Add 1 pint whipped cream or one container of Cool
Whip.