Guava Whip Icebox Cake
Source: Paradise Cottage, Pahoa Hawaii

Ingredients:
1 package lady fingers or 1 pound cake
1 small package lemon Jello gelatin
1 cup boiling water
One 6-ounce can frozen guava nectar (makes 1 cup)
1 egg white
1 cup whipping cream
grated coconut or cinnamon for topping

Directions:
Lightly oil a standard Pyrex (glass) loaf pan and decorate sides and bottom with split lady fingers or pound cake. Dissolve gelatin in boiling water. Add cold water to 6 ounces of guava to make 1 cup. Combine with gelatin and mix thoroughly. Chill until stiff. Beat egg white until stiff, but not dry. Whip chilled guava until light pink and fluffy. Fold guava with egg carefully. Spoon into pan. Chill in refrigerator 4 to 6 hours. Unmold. Top with whipping cream and sprinkle with coconut or cinnamon.