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Ambrosia Cake - Recipe

An angel food cake with lots of fresh flavor. The pineapple, mandarin oranges, and toasted coconut give this cake recipe a tropical flair. Learn how to toast coconut to use for this recipe and others, such as our Hawaiian Dessert recipe.
view recipe online: https://www.recipetips.com/recipe-cards/t--3163/ambrosia-cake.asp
Ambrosia Cake Recipe
Directions
PINEAPPLE CURD:
  • Bring juice from canned pineapple to boil. Whisk together eggs and sugar in medium bowl. Add to pineapple juice, whisking continuously over medium heat until it becomes thick (3-4 minutes).
  • Take off heat, stir in butter and salt. Pour in small bowl, cover with plastic wrap and refrigerate for 1 hour.
CAKE:
  • Bake cake according to package directions. When cooled, slice horizontal into 3 even layers.
  • Take vanilla frosting, orange juice and orange zest; stir to combine.
  • Place bottom layer of cake on platter, spread 1/2 of orange frosting on bottom layer, top with mandarin oranges.
  • Place another layer of cake on top, spread pineapple curd over this layer and top with 4 slices of pineapple rings cut into 1/2.
  • Add third layer of cake, frost all around the sides with rest of orange frosting. Frost top with cream cheese frosting.
  • Cut 4 pineapple rings into quarters and layer on top of cream cheese frosting. Add the second can of mandarin oranges on this layer with the pineapple.
  • Press toasted coconut into sides and on top of cake.
 
 
Prep Time: 20 minutes
Cook Time: 40 minutes
Container: Angel Food cake pan
Servings: 12
Serving Size: slice
Ingredients
-1 cup pineapple juice
-2 eggs
-1/2 cup sugar
-2 tablespoons unsalted butter
- pinch of salt
-1 angel food cake mix
-16 ounces vanilla frosting
-2 teaspoons orange juice
-1 tablespoon orange zest
-30 ounces mandarin oranges, drained
-20 ounces pineapple slices, drained and cut into quarters
-8 ounces cream cheese frosting
-2 cups sweetened shredded coconut - toasted