Stir dry ingredients together and add milk. Cook over low heat.

Add egg yolks, well beaten, into mixture when it begins to boil.

Dissolve gelatin in boiling water. Add to above mixture. Add stiffly beaten egg whites. Add almond extract.

Cut angel food cake into layers and place in large casserole dish. Save half of cake for top layer. Spread half of mixture over layers of cake, than add top layer and remainder of mixture. Let set in refrigerator for at least 4 hours.

Spread whipped topping and coconut on cake 1 hour before serving.