Pineapple Sponge Cake - cooking recipe

Ingredients

1 large angel food cake or 1 sponge cake
1 small can pineapple
2 cups coconut
1 jar cherries
1 (12 oz) container Cool Whip

Preparation

Put Cool Whip into bottom of pan.
Crumble up 1/2 of cake and stir into Cool Whip.
Add coconut, cherries and pineapple, then other 1/2 of crumbled cake.
Top with additional 8-10 cherries. May top with additional Cool Whip.