1 angel food cake, store bought or homemade
Raspberry sherbet
Raspberry jam
1 pt. whipping cream, whipped
1 c. toasted coconut
1 drop red food coloring

Slice 2 inches off the top of the cake. Set aside. Cut a 2 inch groove, 2 inches deep from the top of the remaining cake. With a large serving spoon, lightly spread jam into bottom and sides of the groove. Fill the groove with sherbet. Spread more jam over top of sherbet and replace top. Add dash of red food coloring to whipped cream. Stir to make pink. Spread on cake. Toast coconut by spreading on a cookie sheet and baking at 350 degrees for 10 minutes or until golden brown. Sprinkle top and sides with coconut and freeze for at least 1 hour.