This is a very old recipe. A lot of people probably have it. I got it from an old church cookbook the first year I was married because I wanted to make it for my husband's birthday. His birthday is in January and a Snowball cake seemed perfect. I have been making it for him for many years for his birthday. It is his favorite. I recently made one for a Christmas Dinner because I think it makes a beautiful Christmas Cake as well.
1Line a 4 quart round bowl with plastic wrap. Tear angel food cake into bite size pieces. Drain pineapple thoroughly and reserve the syrup. You should have 1 cup of syrup.
2Dissolve gelatin in the 4 T of cold water. Add the boiling water, the reserved pineapple syrup, the sugar and the lemon juice. Mix well and place in refrigerator until mixture starts to thicken. This may take a few hours.
3Add the crushed pineapple to the gelatin mixture and then fold in 4 cups of the whipped topping.
4Place a layer of cake pieces in bottom of bowl, then a layer of pineapple mixture, continue until all is used up, ending with cake pieces. Chill overnight.
5Turn cake onto a platter or cake stand. Frost with the remaining 2 cups of whipped topping and sprinkle with coconut. I added cherries and a few leaves as well.