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“This is a really nice, light dessert. Perfect after a big meal. My Mom gave me the recipe about 15 years ago and I've made it several times. So far, everyone who has tried it has liked it. I hope you do, too. Posted in response to a request for "white" desserts.”
7hrs 20mins

Ingredients Nutrition

  • 1 angel food cake, cut off brown and tear into small pieces
  • 1 12 tablespoons gelatin powder (or appropriate amount of sheet gelatin to set 3 cups of liquid)
  • 14 cup cold water
  • 1 cup boiling water
  • 1 cup granulated sugar
  • 1 dash salt
  • 1 cup orange juice
  • 2 tablespoons lemon juice
  • 2 cups whipped topping
  • 2 cups whipped topping (or equivalent amount of stabilized whipped cream)
  • 12 cup coconut (or to taste) (optional)


  1. Sprinkle gelatine over cold water in a medium size bowl. Let stand for about 5 minutes.
  2. Add hot water and stir to dissolve gelatine, then mix in sugar, salt, orange juice and lemon juice.
  3. Refrigerate until partially set (about 1 hour).
  4. Line a dome-shaped bowl with plastic wrap. (Moistening the bowl, first, will help to hold the plastic wrap in place.)
  5. Prepare the whipped topping (what ever kind you've chosen) and then fold into the gelatin mixture.
  6. Starting with pieces of cake; place layers of cake and gelatin in bowl, pressing down after each layer.
  7. Set in refrigerator for at least 6 hours.
  8. To serve: unmold onto serving plate and remove plastic wrap. Cover with whipped topping and then sprinkle with coconut, if desired.

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