1 c. boiling water
2 env. unflavored gelatin
4 tbsp. cold water
1 c. crushed pineapple with juice (20 oz. can)
1 c. sugar
1/2 tsp. salt
1 tbsp. lemon juice
1 lg. container Cool Whip (13 1/2 oz.)
1 lg. angel food cake
1 c. coconut

Dissolve gelatin in cold water. Add lemon juice, boiling water, pineapple and juice, sugar and salt. Mix well. Refrigerate until partly jelled. Fold in Cool Whip.

Break cake into small pieces and place half on the bottom of a 13x9 inch pan. Cover with a layer of the Cool Whip mixture. Repeat with remaining cake and Cool Whip mixture. Sprinkle coconut on top. Chill several hours or overnight. Keep refrigerated until ready to use.

Note: Kids can help with this as they love to tear the angel food cake apart.