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    Ambrosia Filled Angel Cake


    Source of Recipe


    www

    1 large angel food cake
    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

    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.

    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.

 

 

 


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