Fruit And Angel Dessert - cooking recipe

Ingredients

1 large angel food cake (about 10 oz.)
1 (15 1/4 oz.) can crushed pineapple
1 (6 oz.) jar maraschino cherries, drained and crushed
1 (12 oz.) frozen whipped topping, thawed
1 (3 1/2 oz.) can (1 1/3 c.) flaked coconut, toasted

Preparation

Tear cake into bite size pieces.
You should have about 8 cups.
Arrange half of the cake pieces in the bottom of a 13 x 9 x 2-inch pan.
Top with half of the undrained pineapple and half of the cherries. Spread half of the whipped topping over all. Sprinkle half of the coconut on top. Repeat layers.
Cover and refrigerate overnight.
Serve chilled.
Serves 12.