1 lg. angel food cake
15 1/4 oz. can crushed pineapple, undrained
6 or 7 oz. jar maraschino cherries, drained and chopped
1 carton (12 oz. or larger) Cool Whip
3 1/2 c. flaked coconut, toasted

Break cake into bite size pieces, about 8 cups. Arrange 1/2 of cake pieces in bottom of 13x9x2 inch baking dish. Top with 1/2 of pineapple and cherries. Spread 1/2 of Cool Whip over all and top with 1/2 of toasted coconut. Repeat layers, ending with Cool Whip and coconut. Cover and cool overnight. Cut into squares. Makes 12 servings.