Coconut Fluff Cake - cooking recipe

Ingredients

2 (3 oz.) pkg. raspberry flavored gelatin
2 (8 oz.) containers reduced fat frozen whipped topping, thawed, divided
2 c. blueberries
3 c. shredded sweetened coconut, divided
1 lb. prepared angel food cake, torn into 1 inch pieces

Preparation

In bowl, stir together gelatin and 2 c. boiling water, 2 minutes.
Stir in 1 c. water, cover and chill 25 minutes.
Stir in 1 container whipped topping.
Folded in blueberries 1 c. coconut and cake pieces, spoon into plastic wrap lined 10 inch tube pan. Shill 2 hours or until set.
Remove cake from pan; discard plastic wrap.
Frost cake with remaining whipped topping.
Coat with remaining coconut.
Garnish with berries.