1 angel food cake
1 (8 oz.) Cool Whip
1 (3 oz.) pkg. lemon gelatin
2 c. orange juice
1 tbsp. lemon juice
1 can shredded coconut

Dissolve gelatin with 1 cup heated orange juice and lemon juice. Add second cup of juice; chill until syrupy. Fold in 1/2 carton Cool Whip. Break cake into walnut size pieces. Line large Pyrex bowl with wax paper. Add alternate layers of cake and lemon mixture. Refrigerate overnight; invert on serving plate frost with remaining whipped cream and coconut.