Recipe - Ambrosia Filled Angel Cake

1 lg Angel food cake
Ambrosia filling:
3 cup Heavy cream
1/3 cup Confectioner's sugar
3 cup Crushed pineapple
Drained
1 cup Strawberries cut or sliced up
One fourth cup Shredded coconut meat
One half cup 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.

Recipe By : Jo Anne Merrill

From: Ladies Home Journal August 1991

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip