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

Break cake into bite size pieces (about 8 cups). Arrange 1/2 of cake in bottom of 13"x9" pan. Top with 1/2 undrained pineapple and the cherries. Spread 1/2 the cream over all and top with 1/2 the coconut. Repeat layers ending with cream and coconut. Cover and refrigerate overnight. Serves 12.