Photo of Angel food cake with tropical fruit salad and raspberry sauce by WW

Angel food cake with tropical fruit salad and raspberry sauce

Total Time
23 min
20 min
3 min
Here's a beautiful-looking and delicious cake that you'll love serving to your guests at the end of a successful dinner party. Due to the ease and convenience of using store-bought angel food cake, this gorgeous dessert can be ready to go in less than 25 minutes. The sweet raspberry sauce is bright and refreshing and comes together quickly in a blender or food processor. For added convenience, you can also make your fruit salad, which is comprised of diced mangoes, oranges, fresh raspberries, and grated ginger, in the morning and let it macerate together all day long for even deeper flavor.



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


1 medium, segmented (reserve juices)

Fresh raspberries

4 cup(s), (2 pints) divided

Ginger root

1 tsp, freshly grated


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


  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