Ingredients
- (10 inch round) prepared angel food cake
- (20 ounce) can crushed pineapple in heavy syrup, drained with syrup reserved, divided
- (.25 ounce) packagesunflavored gelatin
- tablespoon scold water
- cup boiling water
- cup white sugar
- tablespoon slemon juice
- cup sfrozen whipped topping, thawed and divided
- (10 ounce) packageflaked coconut
Instructions
- Line a 4 quart round mixing bowl with parchment paper.
- Break angel food cake up into small bite sized pieces. Pour pineapple syrup into a 1 cup liquid measure; add water to measure 1 cup if needed.
- Dissolve gelatin in cold water. Add boiling water, pineapple syrup, sugar, and lemon juice. Mix well and refrigerate until just starting to thicken.
- Stir crushed pineapple into gelatin mixture, then fold in 4 cups whipped topping.
- Place a layer of cake pieces into the prepared bowl, followed by a layer of pineapple mixture. Continue until cake and pineapple mixture are used up. Refrigerate for at least 12 hours.
- Turn chilled cake out onto a serving platter. Frost with remaining whipped topping and sprinkle with coconut.
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