Directions:
Preheat oven to 350 degrees.
Drain pineapple juice into bowl, set pulp aside for later use.
Add part A of angel food cake mix into pineapple juice; mix on high for 4 minutes.
Fold pineapple pulp into mixture.
Then fold in part B of angel food cake mix.
Spray 9×13 inch baking pan with non-stick cooking spray and pour in prepared batter.
Bake cake for 35 minutes.
Cool cake on a wire rack.
While cake cools, toast coconut. Spread coconut in a single layer onto a foil-lined pan and bake for 5 minutes at 350 degrees.
Top cake slices with whipped topping, toasted coconut and sliced strawberries.
