1 loaf angel food cake
1 (3 oz.) pkg. orange Jello
2 cans mandarin oranges
1/2 c. water
1 lg. Cool Whip
1 pt. orange sherbet
Coconut

Dissolve gelatin in hot water; add juice from mandarin oranges. Spoon in sherbet and stir until dissolved. Let partially congeal, stirring occasionally. Cover 9x13 inch pan with half of sliced cake. Pour half of gelatin mixture over cake. Put half of whipped topping over that. Arrange 2 cans of orange sections on whipped topping. Repeat cake, gelatin and topping. Sprinkle with coconut. Refrigerate.