TOSS coconut with food colouring until evenly tinted; set aside.
PLACE angel food cake on large serving plate; frost top and sides with whipped topping and sprinkle with coconut. Cut cake into 8 slices, leaving all slices in place. Then carefully pull out cake slices and separate slightly to resemble petals of an open flower.
SPOON halved strawberries into centre of flower. Store leftover cake in refrigerator.
serving size = 1/8 of cake