Dissolve gelatine in cold water.

In a separate bowl, combine hot water, sugar, lemon juice and undrained crushed pineapple.

Stir until the sugar is dissolved and the mixture is well combined.

Chill the pineapple-gelatine mixture until it is partially set.

Gently fold in 12 ounces of whipped topping (Cool Whip) into the partially set gelatine mixture.

Cut the angel food cake into approximately 1-inch squares.

Select a suitable serving dish or pan, and place a layer of cake squares on the bottom.

Pour a layer of the gelatine mixture over the cake squares, ensuring they are well covered.

Continue layering cake squares and gelatine mixture until all ingredients are used, finishing with a layer of the gelatine mixture.

Press the layers firmly with the back of a spoon to ensure they are compact.

Chill the cake in the refrigerator overnight, or for at least 8 hours, to allow it to fully set.

Before serving, ice the cake with the remaining 8 ounces of Cool Whip.

Sprinkle the top generously with coconut flakes.

Decorate with cherries, if desired, for an enhanced presentation.