Old fashioned (vintage) cake that just screams summer. This Tropical Summer Cake is layered with angel food cake, marshmallow, pineapple, nuts and topped with whipped topping and coconut.
“This post and recipe were created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.”
Big shoutout to Dixie Crystals Sugar for making this recipe possible. Dixie Crystals is my favorite sugar for all of my baking needs.
We all have childhood memories that revolve around food. This is one of those memories I have. This Tropical Summer Cake made the rounds of my elementary school and was present at ever bake sale I can remember.
You really cannot find a more summer cake if you tried. It was easy to find in an old school cookbook and I immediately got a little nostalgic. I mean, the cake is delicious, but it’s so easy and I ate it so often as a kid. When it comes to things like that, you just can’t help but have associated memories. Am I right?
It’s not a difficult recipe. You start with an angel food cake. You can make it from scratch, which I did because I happened to need another one for something else. You can also simply purchase a store-bought one. They are relatively inexpensive.
Next you just need a bag of large marshmallows and some milk, a can of crushed pineapple, nuts of your choice (we used chopped walnuts), and either homemade or store-bought whipped cream. Top it all with some shredded coconut and you have a cake that tastes completely homemade.
I let it chill in the fridge for at least an hour but two is better, before serving. It allows all the flavors to meld and makes cutting it much easier. Also keeps it from falling apart when serving.
Not that falling apart is a bad thing because nobody will care once they take a bite. As you can see we pop a maraschino cherry on top for presentation purposes. Because we can.
I love old-style vintage cakes and when they are as easy and delicious as this one is, you just can’t go wrong.
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Ice Cream Recipes:
- Mint Chip Ice Cream Sandwiches from Southern From Scratch
Pies of Summer:
- Sweet Tea Pie from For the Love of Food
Sweet Summertime Cakes:
- White Chocolate Espresso Cake with Caramel Espresso Buttercream from The Food Hunter’s Guide To Cuisine
- Blueberry Lemon Mini Poundcakes from Forking Up
- Bee Sting Cake from Kudos Kitchen by Renee
- Coffee Cake from A Blender Mom
- Tropical Summer Cake from Daily Dish Recipes
No-Bake Treats:
- Banana Pudding No Bake Cheesecake from The Bitter Side of Sweet
- Strawberry Cloud Dessert from Shockingly Delicious
Baked Desserts:
- Homemade Blueberry Cream Cheese Danishes from Big Bear’s Wife
- Black Cherry Kolaches from The Spiffy Cookie
- Blackberry Bread Pudding from Eat Move Make
- White Cake with Vanilla Cherry Buttercream Icing from The Beard and The Baker
- Lemon Poppyseed Scones from Mildly Meandering
Sweet Sips:
- Watermelon Slushies from The Domestic Kitchen
Welcome to the 2nd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This sweet week-long event is filled with fun dessert recipes from amazing bloggers and some great giveaways from our generous sponsors! We can’t wait to share all of these summer-themed desserts with y’all and celebrate summertime sweets all week long!
There are 23 wonderful bloggers participating in this year’s event! With over 60 recipes being shared this week we just know that you’re going to find a new summer favorite! Plus, don’t forget that we have 5 (five) great giveaways for you this week too!
Scroll down to take a look!
PRIZE #1
Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!
PRIZE #2
Prize #2 — Adam’s Extract is giving away – One bottle of Adams Best Vanilla Flavor, Adams Best Prize Winning Pound Cake Mix, Adams Extract Twice as Stong Vanilla and Adams Extract Lemon Extract
PRIZE #3
Prize #3– Red Star Yeast is giving away an Insulated Tote Bag, “I Knead to be Loaved” Apron, “The New Artisan Bread in Five Minutes a Day” Cookbook, Printed recipe ebook, Yeast (three 3-strips of Platinum), French Rolling Pin, Measuring Spoons, Bench Scraper/ Dough Cutter, Dough Whisk, Oven Mitt and Kitchen Towel
PRIZE #4
Prize #4 — Susquehanna Glass Co. is giving away one set (4 glasses) of Mermaids Stemless Wine Glasses. (like the Mermaid glasses you’ll see in some of our recipes this week!)
PRIZE #5
Prize #5 — Lodge Cast Iron is giving away one (1) 12-inch Cast Iron Skillet.
Giveaway open to US Residents 18 years or older. No PO Boxes Please. giveaway runs from July 9th until July 15th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners.
Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Red Star Yeast, Susquehanna Glass Co. and Lodge Cast Iron! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.
Are you ready to make this Tropical Summer Cake?
Tropical Summer Cake
Old fashioned (vintage) cake that just screams summer. This Tropical Summer Cake is layered with angel food cake, marshmallow, pineapple, nuts and topped with whipped topping and coconut.
Ingredients
- 1 angel food cake homemade or storebought
- 30 large marshmallows
- 1 cup Dixie Crystals granulated sugar
- 1 cup milk
- 1 large can crushed pineapple undrained
- 1 cup chopped nuts optional
- 1 8 ounce container whipped topping
- 1 cup shredded coconut
Instructions
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In a large and tall saucepan, mix the milk, sugar and marshmallows. The marshmallows rise as they begin to melt so you will want to watch carefully that it not boil out.
Cook over medium heat until marshmallows are melted.
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Remove from stove and allow to cool for 5 minutes.
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Tear the angel food cake into 1" pieces and layer them in the bottom of a 9x13 dish.
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Pour the melted marshmallows over the top of the pieces of angel food cake. Using a spatula, pat the marshmallow coated angel food cake down to sort of form a crust.
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Layer the crushed pineapple over the top of the marshmallow coated angel food cake.
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Layer the nuts over the pineapple.
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Spread the whipped topping evenly across the top.
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Sprinkle the coconut over the top of the entire cake.
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Chill for at least 2 hours.
Looking for more great cake recipes?
Banana Split Cake
Grilled Angel Food Cake Triple Berry Trifle
Chocolate Espresso Bundt Coffee Cake
Erin Vasicek says
Oh my gosh I love that you deconstructed the angel food cake to make another cake! Those flavors definitely scream summer.
Dorothy at Shockingly Delicious says
This looks like the PERFECT summer dessert! All of those tropical flavors are screaming helllllo summer!