1 round prepared angel food cake
1 (8 oz.) can crushed pineapple
3 tbsp. pineapple juice
1 1/2 tsp. unflavored gelatin
1 (15 oz.) Ricotta cheese
1/3 c. sugar
1 c. whipping cream
1/4 c. flaked coconut
1/2 tsp. vanilla
1/4 tsp. almond extract
1 1/2 c. whipping cream
1/4 c. sugar

Drain pineapple, reserving juice. Sprinkle gelatin over 3 tablespoons juice. Heat over low heat until dissolved. Cool. Beat Ricotta and sugar until light and fluffy. Stir in gelatin mixture. Whip 1 cup whipping cream. Fold into mixture. Add coconut and extracts. Refrigerate. Cut down into cake 1" on all sides. Carefully hollow out. Fill with mixture. Refrigerate at least 4 hours. Whip cream, adding sugar, until stiff peaks form. Frost cake. Chill.