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Ambrosia Filled Angel Cake
DVO Recipe Center
Serves: 6

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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