4 c. apricot nectar
1 env. Knox gelatin
1 angel food cake (med.)
1 lg. container Cool Whip
1 c. sugar
4 tbsp. cornstarch
1 c. coconut

Bring to boil 3 cups nectar and 1 cup sugar. Thicken with cornstarch dissolved in 1/2 cup nectar; set aside to cool. Dissolve 1 envelope of gelatin in 1/2 cup nectar, add to above when COOL. Break cake into bite size and put in 9 x 13 inch pan. Pour cooled apricot mixture over cake. Spread Cool Whip over top and sprinkle with coconut. Make day before.