1 pkg. angel food or lemon chiffon cake mix
2 c. boiling water
1 (6 oz.) pkg. lemon flavored gelatin
1 (6 oz.) can lemonade concentrate, thawed
1 1/2 c. whipping cream
1/2 c. flavored coconut

Pour boiling water on gelatin; stir until gelatin is dissolved. Refrigerate until thickened but not set. Add enough cold water to lemonade concentrate to measure 2 cups. Stir into gelatin; beat until foamy. Beat whipping cream in chilled bowl until stiff. Fold into gelatin.

Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in greased 13x9x2 rectangular baking dish; sprinkle with coconut. Refrigerate at least 4 hours or until firm. Cut in squares.