Fruit And Angel Dessert - cooking recipe

Ingredients

1 large angel food cake
1 (15 oz.) can crushed pineapple (undrained)
1 (12 oz.) container frozen whipped topping, thawed
1 small can flaked coconut, toasted
1 (6 or 7 oz.) jar maraschino cherries, drained and chopped

Preparation

Break cake into bite-size pieces and arrange half of it in the bottom of a 13 x 9 x 2-inch baking dish.
Top with half the undrained pineapple and cherries.
Spread half the topping over all and top with half of the coconut.
Cover and refrigerate overnight.
Makes 12 servings.