2 angel food cakes (in loaves)
2 (15 ounce) cans crushed pineapple,undrained
2 8-ounce containers Cool Whip, thawed
1 bag flaked coconut
1 large jar maraschino cherries, drained and halved

Break 1 angel food cake into bite-size pieces and place in 13 x 9 x2-inch pan. Top with 1 can pineapple and half of the cherries. Spread 1container of Cool Whip over entire pan and top with coconut (as much asdesired). Break the other angel food cake into pieces and repeat layering with remaining ingredients. Cover and refrigerate overnight.