Tropical Toasted Angel Food Cake

Combine orange juice, blueberries and strawberries.  Toss to mix and marinate 30 minutes.

Meanwhile, prepare syrup.  Combine 1/2 cup water, sugar, orange peel and coconut extract in saucepan.  Bring to boiling over medium heat; stir and simmer 5 minutes until sugar is dissolved; remove from heat.  If necessary, brush sides of saucepan with wet pastry brush to prevent burning.


Slice angel food cake into 1-inch thick wedges.  Arrange slices on baking sheet.  Using pastry brush, brush syrup mixture evenly over both sides of each slice of cake.

Spray skillet with nonstick cooking spray and heat over medium heat.  Place 3 prepared cake slices in pan to toast 2 minutes per side; remove to baking sheet.  Repeat with remaining slices.  Add coconut flakes to skillet to toast 4 to 5 minutes or until golden.

To serve, place toasted cake on plate and top with berries and toasted coconut flakes.