Cook pasta according to package instructions. Run under cold water after cooking to cool pasta.
In a large serving bowl combine the whipped topping and reserved pineapple juice.
Mix in the mandarin oranges, pineapple tidbits, cherries and coconut.
Fold in the cold pasta and marshmallows.
Cover and refrigerate for at least an hour before serving.
Store leftover salad covered in the refrigerator for up to 3 days. Mix again before serving.
To make toasted coconut for the top. Place 1/4 cup shredded sweetened coconut into a skillet over medium high heat. Cook and stir constantly until the coconut turns golden brown. Remove from the pan immediately to a separate bowl. Sprinkle over the top of the prepared salad.