Punch Bowl Cake - cooking recipe

Ingredients

2 angel food cakes
1 (16 oz.) coconut
1 large crushed pineapple
1 c. chopped pecans
1 c. sugar
1 (6 oz.) box strawberry jello
2 (12 oz.) Cool Whip
3 boxes frozen sweet strawberries

Preparation

Mix pineapple, nuts, sugar and 1 cup coconut.
Do not drain. Let cool in refrigerator.
Take jello and 2 cups boiling water. Fold in strawberries.
Have a little icy.
Cool in refrigerator. Mix pineapple and jello mixture together.
Fold in 1 tub Cool Whip.
Break cake into bite-size pieces.
Start with cake and layer with mixture, ending with cake.
Cover with Cool Whip. Sprinkle remainder of coconut and nuts.
Cover with foil and refrigerate overnight.