1 lg. angel food cake (about 10 oz.)
1 (15 oz.) can crushed pineapple
1 (12 oz.) frozen whipped dessert topping, thawed
1 (3 1/2 oz.) can flaked coconut, toasted
1 (6 or 7 oz.) jar maraschino cherries, drained & chopped

Break cake into bite size pieces. Arrange half of the cake pieces in bottom of a 13"x9"x2" baking dish. Top with half of the undrained pineapple and cherries. Spread half of the dessert topping over all and top with half of the coconut. Repeat layers, ending with dessert topping and coconut. Cover and refrigerate overnight. Makes 12 servings.