Angel Food Cake with Tropical Fruit Salad and Raspberry Sauce

4
Total Time
23 min
Prep
20 min
Cook
3 min
Serves
8
Difficulty
Easy
The coconut-raspberry sauce is bright and refreshing. Make your fruit salad in the morning and let it macerate together for deeper flavor.

Ingredients

mango(es)

1 item(s), diced (about 1 cup)

orange(s)

1 medium, segmented (reserve juices)

fresh raspberries

4 cup(s), (2 pints) divided

ginger root

1 tsp, freshly grated

water

2 Tbsp, cold

seedless raspberry jam

1 Tbsp

coconut extract

½ tsp, (or up to 1 tsp for more flavor)

angelfood cake

8 oz, store bought, cut into 8 slices

unsweetened coconut flakes

½ cup(s), toasted

Instructions

  1. Combine mango, orange and its juices, 1 pint raspberries and ginger in a medium bowl; set aside.
  2. Place remaining pint raspberries, water, jam and extract in a blender or food processor; puree until very smooth.
  3. Serve cake with fruit salad on side; drizzle with sauce and sprinkle with coconut.
  4. Serving size: 1 slice cake, 1/3 c fruit salad, 1 Tbsp sauce and 1 Tbsp coconut

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