1 baked angel food cake
1 (15 1/4 oz.) crushed pineapple
6 or 7 oz. maraschino cherries, drained, chopped
12 oz. Cool Whip
3 1/2 oz. flaked coconut, toasted

Tear the baked cake into bite-size pieces (8 cups). Arrange 1/2 cake in 9x13 dish. Top with 1/2 of the undrained pineapple, 1/2 of the cherries, 1/2 of the Cool Whip, 1/2 coconut (toasted under the broiler). Add the second layer with the remaining ingredients. Top with the remaining toasted coconut. This can be made the day before and kept in the refrigerator.