Billie Sue'S Apricot Dessert - cooking recipe

Ingredients

1 1/2 c. sugar
1/2 c. cornstarch
1 (46 oz.) large can apricot nectar
1 angel food cake
8 oz. Cool Whip
coconut, flaked

Preparation

Mix sugar and cornstarch and add to nectar in a saucepan. Cook over low heat until thickened.
Cool until just warm.
Break up 1 store-bought angel food cake into 9 x 13-inch Pyrex dish. While mixture is still warm, pour over broken cake pieces.
Cool in refrigerator until set.
Cover with Cool Whip and coconut.