1 Angel Food Cake
15 oz. can mandarin oranges, drained
20 oz. can pineapple tidbits or crushed pineapple, drained, reserve 2/3 cup juice
1 envelope Knox gelatin
1/4 cup water
1 teaspoon grated orange rind
1 pint heavy cream
1/2 cup confectioners sugar
1 teaspoon vanilla extract
1 1/4 cup toasted coconut
1/4 cup sliced almonds

In small saucepan, pour gelatin over 1/4 cup water and let stand 2 minutes. Add 2/3 cup pineapple juice and stir over medium heat just until dissolved. Stir in rind. Chill until set. Whip cream, adding sugar and vanilla. On a low speed, beat in the gelatin mixture until well blended. Stir in oranges and pineapple.
Slice cake into 3 even layers. Spread first layer with some whipped cream mixture and sprinkle 1/4 cup toasted coconut on top. Repeat on other two layers. Spread remaining whipped cream mixture on sides of cake and sprinkle sides with remaining coconut. Sprinkle almonds on very top.
Refrigerate. Serves 12.

To toast coconut, spread in shallow pan. Bake at 350 degrees until golden brown, stirring every few minutes.

A lower fat version could be made by using 3 1/2 - 4 cups low fat Cool Whip instead of the whipping cream. Omit gelatin mixture, stir in orange rind and proceed as above.

From Dorothy's Kitchen - recipe by Dorethea Talcott