Ambrosia Filled Angel Cake
Serving Size : 10
Ingredients for prepare Ambrosia Filled Angel Cake
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | large | angel food cake |
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| 3 | cups | heavy cream |
| 1/3 | cup | confectioner's sugar |
| 3 | cups | crushed pineapple - drained |
| 1 | cup | strawberries - sliced |
| 1/4 | cup | shredded coconut meat |
| 1/2 | cup | blueberries |
| 1 | | kiwi fruit |
recipe Ambrosia Filled Angel Cake
1. Purchase a large angel food cake, or use a homemade one. 2.
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Starting 1 inch down from top, slice the top from cake. Lay aside to use later.
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Using a serrated knife and a spoon, cut out the inside of the cake, leaving a
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wall around all sides. Do not cut through to bottom. You will be using the cavity for the filling.
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3. Whip the cream and the confectioner's sugar until slightly stiff peaks form. 4. Using half the cream, gently fold
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in the fruit and coconut, leaving out a few blueberries and the kiwi fruit for the top.
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5. Stuff the cavity with this fruit filling. Replace the top you earlier cut
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away. 6. Spread the remaining whipped cream on top and sides of cake; sprinkle
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a few blueberries around and decorate with overlapping slices of the thinly cut kiwi fruit. Decorate
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with any other fruit you prefer, and chill for a minimum of 4 hours.
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