|Unflavored gelatin||2 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Canned crushed pineapple||20 Ounce, drained (1 can)|
|Frozen whipped topping||16 Ounce, thawed, divided (1 carton)|
|8 inch angel food cake||1 , cut into cubes (prepared)|
|Flaked coconut||1 1⁄2 Cup (24 tbs)|
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.
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.
Refrigerate for at least 4 hours.
Unmold onto a serving plate.
Spread remaining whipped topping over cake.
Sprinkle with coconut.