1 lg. angel cake, about 10 oz.
1 (15 1/4 oz.) can crushed pineapple
1 (6 oz.) jar maraschino cherries, drained and chopped
1 (12 oz.) frozen dessert topping (thawed)
1 (3 1/2 oz.) can (1 1/3 c.) flaked coconut, toasted

Tear cake into bite size pieces. Arrange 1/2 of the cake pieces in the bottom of a 13x9x2 inch baking dish. Top with half the undrained pineapple and half the cherries. Spread half of the dessert topping over all and sprinkle half of the coconut atop. Repeat layers. Cover. Refrigerate overnight. Makes 12 servings.