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

Break cake into bite size pieces. Arrange half on bottom of 9 x 13 inch dish. Top with half drained pineapple and half cherries. Spread with half of Cool Whip and coconut. Repeat procedure. Cover and refrigerate.

To toast coconut, spread on cookie sheet and place in hot oven (400 degrees) until toasty brown.