Heat oven to 325 degrees F.
Add 2 cups of shredded coconut to a baking sheet. Put in the oven 5-10 minutes, until the coconut is golden.
Peel and core the pineapple. Cut it into 1" squares.
Use a serrated knife to cut the angel food cake into 1" squares.
Rip the stems off of 20 cherries.
Start to assemble the pina colada bites by adding a cherry. Take a piece of the angel food cake and add a small amount of vanilla frosting, then dip it into the toasted coconut. Add it to the toothpick, then add a piece of pineapple.
Depending on the size of the angel food cake you should be able to make at least 20 pina colada bites.