1 (13 oz.) angel food cake
1 c. milk
1 c. sugar
40 large marshmallows
1 (20 oz.) can crushed pineapple
1 lg. Cool Whip
1 can angel flake coconut (3 1/4 oz.)

Cook milk, sugar and marshmallows very slow until marshmallows melt. Let cool 5 minutes. Break cake into bite size pieces and put into 11 x 13 pan pour milk, sugar and marshmallows mixture over cake pieces. Pour undrained pineapple over all and top with Cool Whip. Sprinkle coconut over Cool Whip. Chill for 24 hours will keep for several days, in refrigerator. This cake can also be made in a large tupperware loaf pan with a tight lid.