Bolavian Coconut Cake

Directions

1. 1
   Beat egg whites until stiff; set aside.
2. 2
   In a saucepan, mix sugar and flour; add milk and vanilla and cook until custard is medium thickness.
3. 3
   Fold gelatin (that has been dissolved in the water) and beaten egg whites.
4. 4
   Slice angel food cake about 1/4-inch thick and line bottom of large Pyrex.
5. 5
   Pour custard over cake.
6. 6
   Repeat until dish is full.
7. 7
   Set in refrigerator overnight. Cover top with Cool Whip or whipped cream.
8. 8
   Sprinkle coconut on top.
9. 9
   Arrange cherries on top to center each square.
10. 10
    Score into squares.