Icebox Angel Cake

This is the dessert your grandmother brought to every potluck in 1957. Sugar-frosted, layered, glorious in its lack of restraint. Icebox angel cake doesn’t bake. It assembles. And it tastes like an ambrosia salad collided with an angel food cake in a 9×13.

The technique is dump-and-build. Crumble store-bought angel food cake into the pan. Melt marshmallows with milk on the stove for a pourable sweet sauce that soaks into the cake. Crushed pineapple, chopped maraschino cherries, whipped topping, and toasted coconut layer on top.

The marshmallow-milk mixture is the binder. As it cools and chills, it turns into a soft, sticky glue that holds the cake together when sliced. Skip this step and you get a deconstructed dessert that won’t sit on a plate.

This is freezer-friendly territory. Cover and refrigerate at least an hour for the marshmallow to set. Overnight is better. The flavors marry and the texture firms up into something you can actually cut into squares.

Serve cold with the squares lifted out like trifle slices. Toast the coconut beforehand for an extra-bakery touch.

Kitchen Tips

• Drain the crushed pineapple thoroughly. Excess juice loosens the marshmallow layer and makes the cake soggy.
• Toast the coconut in a dry skillet over medium heat until golden, 3 to 5 minutes. Toasted coconut adds nutty depth raw coconut can’t deliver.
• Stir constantly while melting the marshmallows. They scorch fast on the bottom of the pan.
• Use a glass pan so you can see the layers from the side. Half the charm of icebox cakes is the layered look.

Variations

• Swap maraschino cherries for chopped strawberries or fresh raspberries for a less retro feel.
• Use lemon curd in place of marshmallow sauce for a tangier version.
• Sprinkle chopped toasted pecans on top with the coconut for added crunch.