Angel food cake with kiwis and pineapples
Prep Time
Price Per Serving
Cooking Mode
1 angel food cake mix
250 mL cup whipping cream, 35% M.F.
15 mL tbsp. sugar
250 g oz vanilla Greek yogurt, 0% M.F.
2 kiwi cut in small pieces
1 fresh pineapple cut in small pieces
75 mL cup unsweetened toasted coconut flakes
1 angel food cake mix
250 mL cup whipping cream, 35% M.F.
15 mL tbsp. sugar
250 g oz vanilla Greek yogurt, 0% M.F.
2 kiwi cut in small pieces
1 fresh pineapple cut in small pieces
75 mL cup unsweetened toasted coconut flakes
Directions
1Preheat the oven to 160°C (325°F).
2Prepare and bake cake according to package instructions. Let cool to room temperature.
3Meanwhile, pour cream in a glass or metal bowl. Add sugar and using a hand-held mixer, whip cream until stiff peaks form. Add yogurt and mix gently. Refrigerate for 30 minutes.
4Remove cake from pan onto a cake plate. Use a long, serrated knife to cut the cake into three layers. Remove the two top layers and place them on another plate.
5Spread a third of the whipped cream on the cake and garnish with half the kiwi and a third of the coconut. Cover with second cake layer. Spread another third of the whipped cream, and garnish with half the pineapple and another third of the coconut. Place final cake layer on top. Spread with the remaining whipped cream and garnish with remaining fruit and coconut. Refrigerate until ready to serve.
6: Replace pieces of pineapple and kiwi with berries such as strawberries, raspberries, blackberries, and blueberries.
Tips
1
CHEF'S SECRET: To make cutting the cake layers easier, dip the serrated knife in hot water. This will help you make clean cuts.
Disclaimer
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Personal Note
Personal Note