1 lg. angel food cake (about 10 oz.)
1 (15 oz.) can crushed pineapple
1 (12 oz.) container frozen whipped dessert topping, thawed
1 (3 1/2 oz.) can flaked coconut, toasted
1 (6 or 7 oz.) jar maraschino cherries, drained and chopped

Break cake into bite size pieces (should have about 8 cups). Arrange half of the cake pieces in bottom of a 13 x 9 x 2 inch baking dish. Top with half of the undrained pineapple and cherries. Spread half of the dessert topping over all and top with half of the coconut. Repeat layers, ending with dessert topping and coconut. Cover and refrigerate overnight. Makes 12 servings.