Strawberry Coconut Cream Cake

This party cake uses no flour and needs no baking. It's also rich, so serve in thin slices.

2 envelopes unflavored gelatin
1 cup sugar
Pinch of salt
2 eggs, separated
1 10-oz package frozen strawberries in syrup, thawed
3 8-ounce packages cream cheese at room temperature
Red food coloring
1 cup heavy cream
1 cup flaked coconut
Sliced strawberries (optional)

In top part of double-boiler, mix the gelatin, 3/4-cup of sugar, and the salt. Beat together the egg yolks and syrup from strawberries and add to gelatin mixture. Cook over simmering water, stirring, ten minutes or until gelatin dissolves and mixture thickens.

Cool to room temperature, then stir in thawed strawberries. With an electric mixer, whip cream cheese until light and fluffy. Beat in strawberry mixture and a few drops of food coloring. Chill, stirring occasionally, until mixture mounds when dropped from a spoon.

Beat egg whites until stiff but not dry. Gradually add remaining quarter-cup sugar and beat until stiff. Fold into gelatin mixture. Whip cream and fold into mixture. Put mixture into a 9-inch springform pan three inches deep. Sprinkle with half the coconut.

Chill several hours or overnight. When ready to serve, run a knife dipped in hot water around the edge of pan and remove sides of pan. Press remaining coconut onto sides of cake. Decorate with slices of fresh strawberry if desired. Serves 14-16.

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