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

Make gelatin and refrigerate until thickened but not set. Add enough cold water to lemonade concentrate to measure 2 cups. Stir in gelatin and whip until foamy. Add Cool Whip.

Tear cake into 1 inch pieces. Add to gelatin mix and pour into ungreased 13 x 9 x 2 inch rectangular pan. Sprinkle coconut on top. Chill at least 4 hours or overnight. Cut into squares and serve with additional Cool Whip topping. Serves 8-10.