Shelly's Recipe

AMBROSIA FILLED ANGEL CAKE

Category: Cakes

1 large angel food cake
Filling
3 cups heavy cream
1/3 cup confectioners sugar
3 cups crushed pineapple, drained
1 cup strawberries, sliced
1/4 cup shredded coconut
1/2 cup blueberries
1 kiwi fruit, peeled and chopped

Starting 1 inch from the top of the cake slice all the way through. Lay aside for later using. Using a serrated knife and spoon, cut our the inside of the cake, leaving a wall around all sides. Do not cut through to bottom. Whip the cream and the confectioners sugar until slightly stiff peaks form.

Using half the cream, gently fold in the fruit and coconut, leaving out a few blueberries and kiwi for top. Stuff the cavity with this fruit filling. Replace the reserved top. Spread with remaining whipped cream the top and sides of cake; sprinkle with reserved fruit. Chill at least 4 hours before serving.