Igloo Cake

2 tbsp unflavored gelatin

1/4 cup cold water

1 cup boiling water

1 cup sugar

1 tbsp lemon juice

20 oz crushed pineapple, drained

16 oz cool whip thawed

1 prepared angel food cake (8 inch, cut into cubes)

1 1/2 cups flaked coconut

In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved.  Stir in sugar and lemon juice until sugar is dissolved.  Add pineapple.  Refrigerate until partially thickened, about 20 minutes.  Fold in 4 cups whipped topping. 

Line a 3 qt round bowl with plastic wrap.  Spoon about 2 cups of pineapple mixture into bowl.  Layer with half of the cake cubes and half of the remaining pineapple mixture. Repeat layers.  Refrigerate for at least 4 hours.

Unmold onto a serving plate.  Spread remaining whipped topping over dessert. Sprinkle with coconut.