1 pkg. angel food cake mix
2 envelopes unflavored gelatin
1/4 c. cold water
1 c. boiling water
1 (12 oz.) can frozen orange juice concentrate, thawed
sugar substitute equal to 1 c. sugar
2 tbsp. lemon juice
1/4 tsp. grated lemon peel
1/8 tsp. salt
3 (8 oz.) whipped topping
1/2 c. flaked coconut, toasted
maraschino cherries and lemon slices (for garnish)

Prepare and bake cake according to package directions. Cut cooled cake into 1 1/2-inch cubes. In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water and stir until gelatin is dissolved. Add orange juice concentrate, sugar substitute, lemon juice, lemon peel and salt; mix well. Refrigerate for 20 to 25 minutes, until partially set. Fold in 2 cartons of whipped topping.

In a large bowl, gently combine cake cubes and whipped topping mixture. Then press into a lightly buttered large bowl; refrigerate, covered, for at least 24 hours.

Just before serving, turn out on a large platter or plate and frost with the remaining whipped topping. Garnish with maraschino cherries and lemon slices if desired.