1 lg. angel food cake (10 oz.)
1 can crushed pineapple, undrained
1 container Cool Whip (12 oz.)
1 can (3 1/2 oz.) flaked coconut, toasted
1 jar (6 to 7 oz.) maraschino cherries, drained & chopped

Tear cake into bite-size pieces (about 8 cups). Arrange half of the cake pieces in the bottom of a 13 x 9 inch glass dish. Top with half of the pineapple and the cherries. Spread half of the Cool Whip over all and then top with half of the coconut.

Repeat the layers. Cover dish with plastic wrap and refrigerate overnight.

Makes 12 servings.