Remove cranberry sauce from can according to package directions. Slice cranberry sauce in half. Place one half in large serving bowl and beat with a fork until smooth. Add remaining ingredients, except coconut, mixing to coat. Cut remaining half of cranberry sauce into 1/2-inch cubes. Gently toss cubes into ambrosia mixture. Top salad with shredded coconut. Salad can be made up to 6 hours before serving. Makes 12 1/2-cup servings. Serving Variation: To serve ambrosia salad in orange cups, cut six oranges in half. Hollow out orange halves with grapefruit spoon; reserve pulp and juice for another use. Wrap hollowed-out oranges tightly in plastic wrap and refrigerate until serving time. When ready to serve, spoon 1/2 cup ambrosia salad into each orange half and top with shredded coconut.