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Ambrosia Cake Recipe

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An angel food cake with lots of fresh flavor.

Ambrosia Cake Recipe (+)

Directions

Pineapple Curd:

Bring juice from canned pineapple to boil. Whisk together eggs, yolk, 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.
Layer 4 pineapple rings on top, cut into 1/4 and second can of mandarin oranges.
Press toasted coconut into sides and on top of cake.

Container: small saucepan, small bowl, mixer for cake

Prep Time: 20 minutes

Cook Time: 1 hour

Serving Size: slice

Servings: 12

Enter desired servings:

Ingredients

-		1 cup pineapple juice
		2 eggs
-		1/2 cup sugar
-		2 tablespoons unsalted butter
		pinch of salt
-		16 ounces vanilla frosting
-		8 ounces cream cheese frosting
-		2 teaspoons orange juice
		zest of half an orange
		1 angel food cake, baked, cooled
		2 cans (15 oz. ea) mandarin orange slices, drained
		1 (20 oz.) can pineapple slices, drained and cut into quarters
-		2 cups sweetened shredded coconut

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