4 tbsp. cold water
1 c. boiling water
2 env. unflavored gelatin
Juice of 1 lemon
1 c. sugar
1 (#2) can crushed pineapple
3 env. whipped topping mix
1 lg. angel food cake
1 c. flaked coconut

Dissolve gelatin in cold water, lemon juice, sugar, and undrained pineapple. Mix well. Let set in refrigerate until syrup. Whip 2 packages of the topping mix according to directions. Fold into gelatin mixture. Break angel food cake into pieces and arrange in layer in bottom of buttered 9 x 13 x 2 inch pan. Layer whipped topping over and top with more until all ingredients are used. Chill overnight.

One hour before serving time, prepare remaining package of whipped topping mix; spread over chilled mixture and sprinkle with coconut. Chill.