1 (10 oz.) angel food cake
1 (15 oz.) can crushed pineapple
1 (12 oz.) container Cool Whip frozen topping
1 (3 1/2 oz.) can flaked coconut, toasted
1 (6 oz.) jar maraschino cherries, drained and chopped

Break cake into bite-size pieces. Arrange half of the cake pieces in bottom of a 9x13x2 inch baking dish. Top with half of the undrained pineapple and cherries. Spread half of the Cool Whip over all and top with half of the coconut. Repeat layers, ending with Cool Whip and coconut. Cover and refrigerate overnight; this moistens the cake for easier cutting. 12 servings.