1 Medium Mango, diced (1 cup)
1 Medium Orange, segmented (reserve juice)
2 Pints Fresh Strawberries, divided
1 Tsp Freshly Grated Ginger
2 Tbsp Cold Water
1 Tbsp Seedless Raspberry Jam (low sugar)
1/2-1 Tsp Coconut Extract
1 8 Oz Store Bought Angel Food Cake, cut into 8 slices
1/2 Cup Unsweetened Coconut (toasted)
1. Combine Mango, Orange and its juices , 1 Pint Raspberries and Ginger in a medium bowl and set aside.
2. In a blender or food processor, combine the second Pint of Raspberries, water, Jam and Coconut extract, then puree until smooth.
3. Arrange the cake on serving plates, with the fruit on the side. Drizzle the cake and fruit with the raspberry sauce, and sprinkle with coconut flakes.
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