Cake I

Ingredients

• Servings: 1
• 1 (10 inch tube pan) angel food cake
• 6 cups frozen whipped topping, thawed
• 1 (20 ounce) can crushed pineapple in heavy syrup, drained with syrup reserved
• 2 tablespoons lemon juice
• 1 cup white sugar
• 1 (10 ounce) package flaked coconut
• 2 (.25 ounce) packages unflavored gelatin
• 4 tablespoons water
• 1 cup boiling water

Recipe

• line a 4 quart round mixing bowl with parchment paper.
• break cake up into small bite-sized pieces.
• drain the crushed pineapple, reserve the syrup. you should have 1 cup of syrup if not add enough water to make 1 cup.
• dissolve the gelatin in the 4 tablespoons of cold water. add the boiling water, pineapple syrup, sugar and lemon juice. mix well and place in the refrigerator until mixture just starts to thicken.
• add the crushed pineapple to the gelatin mix and then fold in 4 cups of the whipped topping.
• place a layer of cake pieces, then a layer of the pineapple mixture in the prepared bowl. continue until all the cake and pineapple mixture is used up. refrigerate for at least 12 hours or overnight.
• turn the chilled cake out a serving platter and frost it with the remaining whipped topping and sprinkle with the coconut.