Soften gelatin in cold water. Add boiling water, stir to dissolve completely. Add orange juice, lemon juice and sugar. Stir until sugar is dissolved. Refrigerate until thick as eggwhite.
Whip one pint (2 cups) whipping cream, using chilled bowl and beaters. Fold into thickened gelatin mixture. Coat sides of 3 litre bowl or 25 cm tube pan with vegetable shortening and line with waxed paper.
Break angel food cake into 3 cm pieces. Alternate layers with gelatin/whipping cream mixture. Chill overnight or 6 to 8 hours.
Invert onto cake plate and frost with half pint (1 cup) cream whipped. Cover generously with coconut. Refrigerate until serving time. Refrigerate any leftovers promptly. Serves 12-16.