Strawberry Coconut Cream Cake
 

Warning --- this is a do-day-before dessert which needs to chill
overnight. Takes about an hour and half to make this.



2 envelopes plain gelatin
1 cup sugar
pinch of salt
2 eggs, separated - save the whites
1- 10 oz. pkg. frozen strawberries, thawed, drained, save the syrup
3- 8 oz. pkgs. cream cheese, room temp
1 cup heavy cream
1 cup flaked coconut

Early in day, thaw strawberries and bring cream cheese to room temp. In
top of a double boiler, mix gelatin, 3/4 cup sugar, and salt. Beat
together egg yolks and strawberry syrup and add to gelatin Mixture. Cook
over simmering water, stirring, 10 mins, til gelatin dissolves And mixture
thickens. Cool to room temp and stir in the thawed strawberries. With
electric mixer, whip cream cheese til light and fluffy. Beat in the
strawberry mixture. Chill, stirring occasionally til mixture mounds when
dropped from a spoon. Beat egg whites til stiff but not dry. Gradually add
remaining 1/4 cup sugar and beat til stiff. Fold in gelatin mixture.
Whip heavy cream and fold into mixture. Put in 9" springform pan 3" deep
and sprinkle with half of the coconut. Chill overnight. When ready to
serve, run knife dipped in hot water around edge of pan and remove sides
of pan. Press remaining coconut into sides of cake.
Absolutely delicious !!

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