Cold Coconut Cake

Soak the gelatin in 1/4 cup of cold water

Beat the egg yolks lightly and add the sugar

Heat the milk to a simmer and gradually whisk in the egg yolk mixture, stirring constantly

Pour into a saucepan and cook over low heat until thickened

Add the gelatin and stir until dissolved

Let cool

Beat the egg whites until stiff

Combine 1/2 cup of shredded coconut with the vanilla and add to the egg white mixture along with half of the whipped cream

Next, spread half of the remaining coconut (1/2 cup) over the cake crumbs

Add the filling and refrigerate

Before serving, top with the remaining whipped cream and sprinkle with reserved coconut.