Raspberry Angel Dome

Angel food cake mix
2 Envelopes knox gelatine
1/2 c White sugar
1 12oz can frozen raspberry juice concentrate, thawed
2 c Water
2 c Whipping cream, divided
1 c Fresh raspberries, optional
3/4 c Flaked coconut, toasted

Prepare and bake the angel food cake according to package directions, cool and cut cake into 1 inch cubes. Set aside. Mix the gelatine and sugar together. Stir in the raspberry juice and water. Bring to a boil, stirring constantly until dissolved. Chill until it starts to set. Whip 1/2 the whipping cream to stiff peaks. Beat the gelatine mixture on high speed of electric mixer until light. Fold in the whipped cream and berries. Line a large bowl with plastic wrap. Put 1/3 of the cake cubes into bowl. Cover with 1/3 of the gelatin mixture, pressing in lightly. Repeat layes twice more. Cover and chill overnight. Turn out rounded side up onto serving platter. Remove plastic wrap. Whip remaining cream until stiff and frost cake with the whipped cream. Sprinkle the toasted coconut over top.

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