1 bar angel food cake
1 pkg. sugar free orange Jello
1 pt. orange sherbet
2 sm. cans mandarin oranges
1 container lite Cool Whip
1 c. (or less) coconut

Dissolve Jello in 1 cup of hot water. Add juice from 1 can oranges (about 2/3 cup). Chill until Jello starts to congeal. Add 1 pint of orange sherbet. Fold drained oranges into Cool Whip. Thinly slice cake. Put one layer of cake in 9x13 pan, then sherbet mixture, then Cool Whip mixture. Repeat. Top with coconut. Refrigerate.