Coffee Chiffon Cake

Soak the gelatin in 1/4 cup of cold brewed coffee

In a separate bowl, whisk together 1/2 cup of milk, salt, and remaining coffee, as well as 1/2 cup of heavy cream

Heat over low heat until it reaches almost a boil

Beat the egg yolks and slowly add to the warm mixture

Heat again until it reaches almost a boil, then remove from heat

Add the softened gelatin

Chill in the refrigerator until partially set

Beat the remaining heavy cream and mix with the coffee mixture

Beat the egg whites until stiff

Gradually add the milk to the mixture while beating well

Fold into the previous mixture carefully

Place on top of a store-bought cake, then refrigerate until firm, and decorate with shredded coconut.