1 angel food cake (14 oz. store-bought or bake your own)
1 (16 oz.) container sour cream
1 (8 oz.) container Cool Whip non-dairy whipped topping
1 (5 1/2 oz.) can evaporated milk
3/4 c. powdered (confectioners) sugar
About 4 c. thinly sliced fresh strawberries
3/4 c. coconut
1/4 c. chopped pecans
In a large bowl, combine the sour cream, whipped topping, evaporated milk, and powdered sugar; stir until well combined and smooth. Using a serrated bread knife or your fingers, cut or tear the angel food cake into small pieces. Add cake pieces to the sour cream mixture and mix well.
Place 1/3 of the cake mixture in the bottom of a glass punch bowl or other large glass bowl. Top the cake layer with 1/4 cup of the coconut and 1/2 of the sliced strawberries. Repeat these layers one more time.
Top the last layer of strawberries with the remaining 1/3 of the cake mixture; sprinkle with the remaining 1/4 cup of coconut and the chopped pecans.
Cover with plastic wrap and refrigerate overnight.