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1 cup BAKER'S ANGEL FLAKE Coconut
2 drops food coloring, any color
1 pkg. (10 oz.) store-bought prepared round angel food cake
1 cup thawed COOL WHIP Whipped Topping
3 cups halved strawberries



TOSS coconut with food coloring until evenly tinted; set aside.
PLACE cake on large serving plate. Frost top and side with whipped topping; sprinkle with coconut. Cut cake into 8 slices, leaving all slices in place. Carefully pull out cake slices and separate slightly to resemble the petals of an open flower.
SPOON 3 cups halved strawberries into center of "flower." Store leftover cake in refrigerator.

spring flower cake.