Ingredients
5 cups cubed angel food cake1 cup vanilla yogurt1 cup whipped topping, divided3 cups sliced fresh strawberries1 tablespoon sweetened shredded coconut, toasted
Preparation
Place cake cubes in a 2-qt. bowl. Combine the yogurt and 3/4 cup whipped topping; spoon over the cake. Top with the strawberries and remaining whipped topping. Sprinkle with coconut.
