1 (3 1/2 oz.) can flaked coconut
1 (13 oz.) prebaked angel food cake or 18.25 oz. pkg. angel food cake mix
1/4 c. seedless raspberry jam
1/2 pt. (1 c.) raspberry sherbet
1 c. heavy cream

Prepare angel food cake according to directions.

Heat oven to 350 degrees. Spread coconut in single layer on jelly roll pan. Bake 15 minutes, stirring occasionally, until golden; 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 2 circles around inside of cake; circles should be 1 inch apart and 1 1/2 inches deep. Gently pull out cake between two circles to form tunnel. (Reserve pieces of cake to use for another quick dessert; place in dessert bowls. Top with fresh fruit, whipped cream and toasted coconut).

With small spoon, spread 2 tablespoons raspberry jam on bottom and sides of tunnel. Fill tunnel with small scoops of raspberry sherbet. Spoon remaining jam evenly over sherbet. Carefully replace top cake layer, cut side down, to cover sherbet. Place cake in freezer while beating cream, or until ready to decorate and serve.

To decorate: With electric mixer at high speed, beat heavy cream until stiff peaks form when beaters are lifted. Do not overbeat. Remove cake from freezer; using a small spatula, frost the top and sides of cake with whipped cream; smooth out the surface. Gently press toasted coconut onto sides and top of cake. Makes 10 servings.