This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.
Don't forget to check Shirley's blog.
(by Aunt Betty [Herman] Arnold)
1 - 6oz. package strawberry Jell-O
1 cup boiling water; 1 cup white sugar
2 - 10 oz. packages frozen strawberries; 1 - 8oz. Cool Whip
1 - 4oz. Cool Whip
1 box mix of Duncan Hines angelfood cake baked to directions on the box
1 - 7oz. package Baker's Coconut
Bake angelfood cake according to box directions and let cool. Pour box of Jell-O into a 9 x 13 x 2 cake pan. Add boiling water and sugar. Stir until dissolved. Add strawberries (partially thawed) and stir. Let it cool and then refrigerate until it starts to gel (about an hour). Remove from refrigerator. Take the angelfood cake that you baked from the box mix and break it into walnut-sized pieces. Combine the cake pieces and the 8oz. container of Cool Whip, stirring by hand with a spoon. Pour the cake/Cool Whip mixture evenly over the Jell-O/strawberries. Spread the remaining 4 oz. container of Cool Whip over the top of the cake (like you are icing it). Sprinkle coconut over the top. Add sliced fresh strawberries to the top if you wish.