1 lg. angel food cake
1 (15 oz.) can crushed pineapple
1 (12 oz.) Cool Whip
1 (3 1/2 oz.) can coconut
1 (6 oz.) drained sliced maraschino cherries

Break cake into bite size pieces (about 8 cups). Arrange half of cake in an 8x8x2 inch pan. Pretty baking dish or even a bowl. top with 1/2 the pineapple and juice. Place 1/2 of the cherries around the sides of the dish then add 1/2 the Cool Whip then top that with 1/2 the coconut. Repeat. Cover and let stand overnight. I also pour in cherry juice.