- 5 cups cubed angelfood cake
- 1 (8 ounce) container vanilla yogurt
- 1 cup whipped topping, divided
- 3 cups sliced fresh strawberries
- 1 tablespoon flaked coconut, toasted
- 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.