Coconut Berry Cake

1 Angel Food Cake (8")
4 1/2 tsp raspberry extract
3/4 tsp Knox Gelatin
3 cups heavy cream
3 tbsp powdered sugar
3 tbsp Raspberry or Strawberry Jam or preserves
1 bag sweetened coconut, shredded
Fresh raspberries or Strawberries

In a small sauce pan toss in extract and Knox gelatin. This will soften together then stir in 1/4 cup of the cream. Begin warming the mixture on low and toss in the powdered sugar and stir. The gelatin and sugar will dissolve and it will take about 2 minutes. Do not let it simmer. Remove from stove and pouring into an electric mixer. Now it will cool to room temperature.

Next, Cut the angel food cake with a serrated knife about 1 inch from the top layer. I flipped the cake upside down before cutting.
Then using a fork very carefully scrape out the middle of the cake the width of the fork. There should be about 1/2 inch edge on the sides and bottom. of cake.
On a dish or cake server place four large strips of wax paper or parchment paper around edges. Place the hollowed out angel food cake on top. This will allow for easy clean up and a presentation when complete.

Return to the electric mixture. Pour the remaining 2 3/4 cup cream into the mixer. Mix on low for about 1 minute then increase the speed to high until soft peaks form, about 3 minutes.

In a small bowl toss in the jam and add 2 cups of the whipped mixture. Fold together well and then fill the hollowed middle of the cake with this mixture. Add top of cake, then using the remaining whipped mixture frost cake.

Finally, press the coconut into the whipped frosting. Refrigerate the cake and then right before serving or displaying remove the wax or parchment paper and decorate with fresh strawberries or raspberries.

Note- I used a store bought angel food cake which made this so fun and easy. Do not use frozen fruit. ONLY fresh.
I also found a strawberry angel food cake at Vons or Safeway. I used the raspberry extract and strawberry jam and decorated with fresh strawberries.

This can also be made in advanced and refrigerated up to 1 day ahead. We enjoy it at room temperature and garnish with the fresh fruit right before serving.