Orange Cream Cake

In a saucepan, mix the egg yolks, grated coconut, gelatin, and orange juice

Cook, stirring constantly, until it begins to thicken

Add the grated orange zest

Place over ice or refrigerate, stirring occasionally, until it thickens slightly

Beat the egg whites until frothy

Add 1 tablespoon of grated coconut at a time, beating until stiff peaks form

Fold in the orange mixture

Spread the cream over the toasted cake base

Refrigerate until firm

Serve with thin slices of orange on top.