2 (3 oz.) boxes lemon Jello
1 c. sugar
1 (No. 2) can crushed pineapple (don't drain)
4 c. Cool Whip
1 lg. angel food cake, broken in chunks

Mix Jello in 4 tablespoon water; add 1 cup boiling water and stir until dissolved. Stir in sugar and pineapple. Chill until partially set. Fold in Cool Whip.

Butter 9 x 13 inch pan and put in alternate layers of cake chunks and Jello, pressing down as you add layers. Refrigerate overnight. Top with coconut and garnish with Cool whip.