1 lg. angel food cake
1 (15 oz.) can of crushed pineapple
1 (12 oz.) carton of Cool Whip, thawed
1 (3 1/2 oz.) can flaked coconut, toasted
1 (6 oz. or 7 oz.) jar maraschino cherries, drained and chopped

Break cake into bite-size pieces. Put half into 9 x 13 inch dish. Top with half of the undrained pineapple and cherries. Spread on half of Cool Whip over this. Sprinkle with half of the coconut. Repeat layers, ending with Cool Whip and coconut. Cover and chill overnight. Makes 12 servings.