Ambrosia Filled Angel Cake
1 large angel food cake
3 cups heavy cream
1/3 cup powdered sugar
3 cups crushed pineapple drained
1 cup strawberries sliced
1/4 cup shredded coconut
1/2 cup blueberries
1 kiwi fruit
Starting 1 inch down from top, slice the top from cake. Lay aside to use
later. Using a se knife and a spoon, cut out the inside of the cake,
leaving a wall around all sides. Do not cut through to bottom.
Whip the cream and the powdered sugar until stiff peaks form. Using half
the cream, gently fold in the fruit and coconut, leaving out a few
blueberries and the kiwi fruit for the top. Stuff the cavity with this
fruit filling. Replace the top you earlier cut away. Spread the remaining
whipped cream on top and sides of cake; sprinkle a few blueberries around
and decorate with overlapping slices of the thinly cut kiwi fruit. Chill
for 4 hours.
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