Quick Strawberry Shortcake
sent in by Cindy Moudy in Missouri

1  cup Baker's Angel Flake Coconut
2  drops food coloring, any color
1  pkg. (10 oz.) store-bought prepared round angel food cake
1  cup thawed Cool Whip- Whipped Topping
3  cups  fresh halved strawberries

Toss coconut with food coloring until evenly tinted; set aside.
Place cake on large serving plate.
Frost top and side with whipped topping; sprinkle with coconut
. Cut cake into 8 slices, leaving all slices in place.
Carefully pull out cake slices and separate slightly
Spoon  3 cups halved strawberries into center  cut slices
Store leftover cake in refrigerator.
Makes: 8 servings