Spring Flower Cake

1 cup 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 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 to resemble the petals of an open flower. Spoon 3 cups halved strawberries into center of flower. Store leftover cake in refrigerator. Makes 8 servings

A homemade angel food cake can be used instead of the store-bought cake. Prepare dessert as directed, doubling the amount of coconut and whipped topping, if necessary.