Angel Food Cake with Tropical Fruit Salad and Raspberry Sauce
- Total Time
The coconut-raspberry sauce is bright and refreshing. Make your fruit salad in the morning and let it macerate together for deeper flavor.
mango(es)1 item(s), diced (about 1 cup)
orange(s)1 medium, segmented (reserve juices)
fresh raspberries4 cup(s), (2 pints) divided
ginger root1 tsp, freshly grated
water2 Tbsp, cold
seedless raspberry jam1 Tbsp
coconut extract½ tsp, (or up to 1 tsp for more flavor)
angelfood cake8 oz, store bought, cut into 8 slices
unsweetened coconut flakes½ cup(s), toasted
- Combine mango, orange and its juices, 1 pint raspberries and ginger in a medium bowl; set aside.
- Place remaining pint raspberries, water, jam and extract in a blender or food processor; puree until very smooth.
- Serve cake with fruit salad on side; drizzle with sauce and sprinkle with coconut.
- Serving size: 1 slice cake, 1/3 c fruit salad, 1 Tbsp sauce and 1 Tbsp coconut