Angel Dessert - cooking recipe

Ingredients

1 large angel food cake
1 (15 oz.) can crushed pineapple
1 (12 oz.) whipped topping
1 (3 oz.) can coconut
1 (6 to 7 oz.) jar maraschino cherries, chopped and drained

Preparation

Break cake into bite-sized pieces in bottom of 9 x 13-inch dish.
Top with half of the undrained pineapple and the cherries. Spread half of whipped topping over all and sprinkle with half of coconut.
Repeat layers.
Cover and refrigerate overnight.