1 box angel food cake mix
2 envelopes Knox unflavored gelatine
1/2 cup granulated sugar
1 (12 ounce) can frozen raspberry juice concentrate, thawed
2 cups water
2 cups whipping cream, divided
1 cup fresh raspberries, optional
3/4 cup flaked coconut, toasted

Prepare and bake the angel food cake according to package directions, cool and cut cake into 1-inch cubes. Set aside.

Mix the gelatine and sugar together. Stir in the raspberry juice and water. Bring to a boil, stirring constantly until dissolved. Chill until it starts to set. Whip 1/2 the whipping cream to stiff peaks. Beat the gelatine mixture on high speed of electric mixer until light. Fold in the whipped cream and berries.

Line a large bowl with plastic wrap. Put 1/3 of the cake cubes into bowl. Cover with 1/3 of the gelatin mixture, pressing in lightly. Repeat layers twice more. Cover and chill overnight.

Turn out rounded side up onto serving platter. Remove plastic wrap. Whip remaining cream until stiff and frost cake with the whipped cream. Sprinkle toasted coconut over top.