1 (10 oz.) angel food cake
1 (15 oz.) can crushed pineapple
1 (12 oz.) Cool Whip
1 (3 1/2 oz.) flaked coconut, toasted
1 (6 or 7 oz.) jar Maraschino cherries, drained & chopped

Break cake in bite size pieces (about 8 cups). Arrange 1/2 the pieces in bottom of 13 x 9 x 2 baking dish. Top with 1/2 undrained pineapple and cherries. Spread 1/2 Cool Whip over all and top with half the coconut. Repeat layers. Cover and refrigerate overnight. Yield: 12 servings.