Ingredients
- 1 lg. angel cake, about 10 oz.
- 1 (15 1/4 oz.) can crushed pineapple
- 1 (6 oz.) jar maraschino cherries, drained and chopped
- 1 (12 oz.) frozen dessert topping (thawed)
- 1 (3 1/2 oz.) can (1 1/3 c.) flaked coconut, toasted
Make it step by step
- Tear cake into bite size pieces.
- Arrange 1/2 of the cake pieces in the bottom of a 13x9x2 inch baking dish.
- Top with half the undrained pineapple and half the cherries.
- Spread half of the dessert topping over all and sprinkle half of the coconut atop.
- Repeat layers.
- Cover.
- Refrigerate overnight.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.