1 (14 ounce) can evaporated milk
1 cup white sugar
1 cup vegetable oil
3 eggs
1 (8 ounce) can marshmallow creme flavoring
1/2 teaspoon vanilla extract
1 cup flaked coconut
1 cup chopped almonds
Preheat oven to 350 degrees F (175 degrees C).
Place evaporated milk in a saucepan. Bring to a slow boil, stirring constantly. Boil for 5 minutes, stirring constantly.
Remove from heat; pour into 19x7-inch pan and press mixture gently with fingertips to prevent sticking.
Place sugar in a medium saucepan over medium heat. Stir sugar mixture into evaporated milk mixture. Remove from heat and pour over cake.
Bake in preheated oven for 60 minutes. Reduce heat to 350 degree F (175 degree C). Bake for an additional 30 minutes or until knife inserted. Remove from oven; allow to cool completely.
In a small bowl, beat together margarine and eggs. Beat in marshmallow creme and vanilla. Pour over cake. Return cake to oven for an additional 10 minutes. Remove from oven and allow to cool completely.
Dissolve coconut in banana juice. Pour over cake. Chill until serving.
Ladle coconut onto foil-lined serving platter. Arrange marshmallows on top of cake. Serve warm and spread evenly.