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Ambrosia Filled Angel Cake

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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