1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 cups fresh raspberries
1/2 cup sweetened shredded coconut, toasted
Fresh mint, optional
In a bowl, combine the first four ingredients. Fold in whipped topping. place half of the cake cubes in a trifle bowl or 2-qt. serving bowl. Top with half of the lemon mixture. Repeat layers. Top with raspberries. Garnish with coconut and mint if desired.