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1 angel food cake
1 can crushed pineapple (drained)
1 c sugar
2 lg cool whip
2 envelopes unflavored gelatin
4 tbsp cold water
1 c boiling water
1 sm can coconut
2 tbsp lemon juice
Mix gelatin with cold water. Add boiling water, sugar, lemon juice and pineapple. Set in refrigerator to thicken (30 minutes). Fold in Cool Whip. Set aside. Crumble 1/2 cake in 13x9 inch pan. (Bite-size pieces.) Spoon half of mixture over cake. Repeat with other half. Frost with Cool Whip. Sprinkle with coconut.
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