Toss coconut with food coloring until evenly tinted.
Place cake on large serving late. Frost top and side with Cool Whip; sprinkle with coconut. Cut cake into 8 slices, leaving all slcies in place. Carefully pull out cake slices and separate slightly to resemble petals of a flower. Fill center with berries just before serving. Refrigerate leftovers.
A homemade angel food cake can be used instead of the store-bought cake. Prepare dessert as directed, doubling the amount of coconut and whipped topping, if necessary.