1 lg. angel food cake
1 c. sweet milk
30 lg. marshmallows
1 lg. can crushed pineapple
1 pt. cream, whipped
1 bag frozen coconut

Crumble cake in a 9"x13"x2" pan. Heat milk and marshmallows until latter is melted. Pour over cake. Spoon pineapple over the top. Spread whipped cream and top with coconut. Refrigerate. Cut into squares.