Ingredients
1 angel food loaf cake
1 cup pineapple tidbits, drained
1 cup sliced strawberries
1/2 cup shredded coconut
1 cup miniature marshmallows
1 cup dairy sour cream
2 to 3 drops mint extract
1/2 pint heavy cream, whipped
whole strawberries

Directions
Split cake into three layers. Combine pineapple, sliced strawberries, coconut, marshmallows, sour cream and mint extract. Spread between cake layers, then refrigerate several hours. To serve, garnish with whipped cream, whole strawberries and fresh mint sprigs. Serves 6 to 7.