Recipes

1 Line a 4 quart round mixing bowl with parchment paper.

2 Break cake up into small bite-sized pieces.

3 Drain the crushed pineapple, reserve the syrup. You should have 1 cup of syrup if not add enough water to make 1 cup.

4 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.

5 Add the crushed pineapple to the gelatin mix and then fold in 4 cups of the whipped topping.

6 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.

7 Turn the chilled cake out onto a serving platter and frost it with the remaining whipped topping and sprinkle with the coconut.