Pineapple Summer Cake - cooking recipe

Ingredients

1 angel food cake
1 cup milk
1/2 cup sugar
30 marshmallows
1 (19 ounce) can crushed pineapple in juice
1 (12 ounce) container Cool Whip
coconut

Preparation

Cook sugar, milk and marshmallows until melted, then cool.
Break up angel food cake into a 9\" x 13\" pan.
Pour 1st. mixture over, then cover with tin of pineapple with juice.
Cover with a large tub of Cool Whip and sprinkle with coconut.
Refrigerate until ready to serve.