1 lg. (10 oz.) angel food cake
1 (3 1/2 oz.) pkg. flaked coconut, toasted in oven, approximately 10 minutes at 350 degrees
1 (15 oz.) can crushed pineapple, undrained
1 (12 oz.) container frozen whipped topping, thawed
1 (6 or 7 oz.) bottle maraschino cherries, drained and chopped

Break cake into bite size pieces (8 cups). Place 1/2 in bottom of 13 x 9 x 2 inch pan. Top with half of the undrained pineapple and drained cherries. Spread half of topping and half of coconut. Repeat layers, ending with topping and coconut. Cover and refrigerate overnight. Makes 12 servings.