1 lg. pkg. strawberry gelatin
1 c. crushed pineapple, drained
1 c. sugar
1 lg. angel food cake
1 lemon
1 pkg. angel flake coconut
3 pkg. whipped topping

Dissolve gelatin in 4 tablespoons cold water; add 1 cup boiling water; let cool. Add juice of lemon, drained pineapple, sugar and salt. Mix thoroughly and put in refrigerator to cool.

When partially set, add 2 packages of the whipped topping prepared as directed on box. Fold topping into gelatin mix.

Line 4-quart bowl with waxed paper. Remove all brown from cake by rubbing with hand. (It comes off easily.) Break cake into small pieces about 1 1/2 inches in size. Mix broken cake and gelatin mixture thoroughly; pour into lined bowl. Refrigerate overnight.

Turn out on cake plate. Frost with third box of whipping topping prepared according to directions on box. Cover generously with coconut.