1 lg Angel food cake
Ambrosia filling: —
3 c Heavy cream
1/3 c Confectioner’s sugar
3 c Crushed pineapple —
Drained
1 c Strawberries — sliced
1/4 c Shredded coconut meat
1/2 c Blueberries
1 Kiwi fruit
* Purchase a large angel food cake, or use a homemade one.
Starting 1 inch down from top, slice the top from cake. Lay aside to use
later. Using a serrated knife and a spoon, cut out the inside of the cake,
leaving a wall around all sides. Do not cut through to bottom. You will be
using the cavity for the filling.
FILLING: Whip the cream and the confectioner’s sugar until slightly 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. Decorate with any other fruit you prefer, and chill for a
minimum of 4 hours.
Yields
10 Servings