1 (20 oz.) can crushed pineapple
1 lg. angel food cake
8 c. Cool Whip
2 env. Knox gelatin
3 tbsp. lemon juice
1 c. white granulated sugar
1 c. coconut

Pour 4 tablespoons cold water over gelatin. Stir and add 1 cup boiling water. Add pineapple, lemon juice and sugar. Let stand until chilled. Mix Cool Whip with gelatin mixture. Add coconut. Pinch cake in fine pieces.

Prepare cake alternately with a layer of cake crumbs and Cool Whip mixture, ending with Cool Whip mixture. Chill. Cake keeps very well. When stored in a lid covered cake tray.