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.
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.
Remove from stove and allow to cool for 5 minutes.
Tear the angel food cake into 1" pieces and layer them in the bottom of a 9x13 dish.
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.
Layer the crushed pineapple over the top of the marshmallow coated angel food cake.
Layer the nuts over the pineapple.
Spread the whipped topping evenly across the top.
Sprinkle the coconut over the top of the entire cake.