Angel Food Coconut Cream Cake

Angel Food Coconut Cream Cake round angel food cake (8- or 9-inch) 1 can (21 ounce size) coconut pie filling 1 container (8 ounce size) frozen whipped topping, thawed 2 tablespoons coconut, lightly toasted Split cake horizontally to make 4 layers. (To split, mark side of cake with toothpicks and cut with long, thin serrated knife.) Place bottom layer on serving plate; spread with 1/3 cup of the pie filling. Repeat with 2 more layers. Replace top cake layer. Frost top and sides of cake with whipped topping. Sprinkle top with coconut. Store in refrigerator.