1 angel food cake
2 c. boiling water
1 (6 oz.) pkg. lemon gelatin
1 (12 oz.) can frozen lemonade concentrate, thawed
3 c. Cool Whip
1/2 c. coconut

Pour boiling water over gelatin; stir until dissolved. Refrigerate until thickened but not set. Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin and beat until foamy. Fold Cool Whip into gelatin mixture. Tear cake into bite-size pieces. Fold into gelatin mixture and spread in ungreased 9 x 13 inch baking dish. Sprinkle with coconut, if desired. Refrigerate at least 4 hours or until firm. Cut into squares.