Ingredients
2 tablespoons unflavored gelatin1/4 cup cold water1 cup boiling water1 cup sugar1 tablespoon lemon juice1 can (20 ounces) crushed pineapple, drained1 carton (16 ounces) frozen whipped topping, thawed, divided1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes1-1/2 cups sweetened shredded coconut
Preparation
In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Stir in sugar and lemon juice until sugar is dissolved. Add pineapple. Refrigerate until partially thickened, about 20 minutes. Fold in 4 cups whipped topping.
Line a 3-qt. round bowl with plastic wrap. spoon about 2 cups pineapple mixture into bowl. Layer with half of the cake cubes and half of the remaining pineapple mixture. Repeat layers. Refrigerate for at least 4 hours.
Unmold onto a serving plate. Spread remaining whipped topping over cake. Sprinkle with coconut.
