1 (3 1/2 oz.) can flaked coconut
1 (13 oz.) pre-baked angel food cake
1/4 c. seedless raspberry jam
1/2 pt. sherbet (1 c.)
1 c. heavy cream

Heat oven to 350 degrees. Spread coconut on cookie sheet and bake 15 minutes, stirring often, until golden brown. Set aside to cool. With long serrated knife, cut 1 inch thick layer, horizontally, from top of cake. Remove top layer and set aside. With small sharp knife, cut two circles in bottom of cake, 1 inch deep and 1 1/2 inches apart. Carefully remove cake between these two circles to form a tunnel. With small spoon spread raspberry jam on bottom and sides of tunnel. Fill tunnel with raspberry sherbet. Top with remaining raspberry jam. Carefully replace top cake layer. Place cake in freezer while beating cream, or until ready to decorate and serve. To decorate: Beat cream until stiff peaks form. Remove cake from freezer and frost top and sides of cake with whipped cream. Gently press toasted coconut onto sides and top. Makes 10 servings.