1 (10 oz.) angel food cake
1 pt. heavy cream, whipped
2 c. moist coconut
3 1/2 c. strawberries, crushed
1/2 c. sugar
2 tbsp. unflavored gelatin
1/2 c. cold water
1/2 tsp. vanilla

Cut a 1 inch slice from the top of the cake. Remove the center, leaving walls and bottom 1 inch thick. Whip 3/4 cup cream. Crumble cake that has been removed and mix with whipped cream, 1/2 cup coconut, 1 1/2 cups strawberries, and 1/4 cup sugar. Fill cake and replace top.

Soften gelatin in water. Heat over hot water until dissolved. Add to remaining berries and 1/2 cup sugar. Chill until mixture starts to thicken. Whip remaining cream; fold in strawberry mixture and vanilla; spread over top and sides of cake. Sprinkle with remaining coconut. Chill four hours.