1 angel food cake
1 lg. pkg. vanilla pudding, cooked
3 c. milk
1 lg. pkg. frozen coconut
1 lg. Cool Whip

Break angel food cake into small pieces in 13 x 9 inch glass dish. Pour vanilla pudding (which has been cooked) over cake; let cool. Put 1/2 of coconut on pudding, then top with Cool Whip. Sprinkle the rest of the coconut on top. Store in refrigerator; keeps for days.