5 cups cubed angel food cake
1 (8 ounce) container Greek vanilla yogurt
1 small container whipped topping
3 cups sliced fresh strawberries
1 tablespoon flaked coconut, toasted

Combine the yogurt and whipped topping; layer the cake, yogurt mixture and strawberries. Sprinkle with coconut. Serve immediately.

Variation: consider adding blueberries, raspberries, blackberries or bananas, maybe add some lemon zest to the yogurt and whipped topping.