Line a 4 quart round mixing bowl with parchment paper.
Break or cut the cake up into small bite size pieces. Set aside.
Drain the crushed pineapple but reserve the syrup. You want 1 cup of syrup so if there is not enough, add enough water to make 1 cup.
Dissolve the gelatin in the cold water.
Add the lemon juice, pineapple syrup, sugar and boiling water. Mix well. Place the mixture into the refrigerator to thicken slightly.
After the mixture has thickened slightly, add the crushed pineapple and 4 cups of whipped topping. Fold together until combined.
Place a layer of cake cubes in the prepared bowl. Then layer with pineapple mixture. Continue layering cake and pineapple mixture until it is all used.
Refrigerate overnight or for at least 12 hours.
The next day, turn the cake out onto a cake plate. Remove the parchment paper.
Frost with remaining whipped topping and sprinkle with coconut.
Garnish with stemmed maraschino cherries on top.
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**