1 purchased round angel food cake (8 or 9 inches in diameter)
1 can (21 ounces)coconut pie filling
1 container (8 ounce) frozen whipped tooping, thawed
2 table coconut.lightly toasted
1.Split cake horizntally to make 4 layer.( To split,mark side cake with toothpicks and cut with long .thin serrater knife.)
2. Place bottom layer on serving plate: spread with 1/3 cup of the pie filling.Repeat with 2 more layers.Replace top cake layer
3.Frost top and sides of cake with whipped topping.Sprinkle top with coconut.Store in refrigerator Prep:15min
