AMBROSIA CAKE
A light, white cake with a delicious orange-coconut filling and an almond flavored meringue frosting.
Provided by Barbara
Categories Desserts Cakes White Cake Recipes
Time 1h15m
Yield 12
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
- In a large bowl, cream together the shortening and 1 3/4 cups sugar until light and fluffy. Combine the flour, baking powder and salt; stir into the creamed mixture alternately with the milk, beginning and ending with the flour. Stir in vanilla and 1 cup coconut. In a separate glass or metal bowl, whip egg whites to soft peaks. Fold egg whites into the cake batter. Divide the batter evenly between the prepared pans.
- Bake for 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cakes comes out clean. Cool cakes in pans over a wire rack. When cakes are cool enough to handle, tap out of the pan to cool completely. Spread the Citrus Coconut Filling between the layers, and frost the outside with fluffy white frosting.
- To make the Citrus Coconut Filling: Whisk together 1/2 cup sugar and cornstarch in a small saucepan. Add butter, coconut, and egg yolk, and cook over medium heat stirring constantly until the butter is melted, and the mixture has thickened. Remove from heat, and stir in the orange zest, orange juice and lemon juice.
- To make Fluffy White Frosting: Combine 1 cup sugar with corn syrup and water in a small saucepan over medium heat. Bring to a boil, stirring occasionally to dissolve sugar. Continue cooking without stirring, until the temperature is between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. In a large glass or metal bowl, whip remaining 2 egg whites until soft peaks form. Pour the hot syrup in a thin stream into the egg whites while continuing to whip until thick and glossy. Stir in almond extract.
Nutrition Facts : Calories 533.2 calories, Carbohydrate 94.5 g, Cholesterol 21.2 mg, Fat 15.7 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 6.1 g, Sodium 299.6 mg, Sugar 62.2 g
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At Your Door Moves
[email protected]This cake is a great way to satisfy your sweet tooth without feeling too guilty. It's light and fluffy, and the pineapple and coconut flavors are naturally sweet.
Mante Kobiah
[email protected]I love the way this cake looks with the pineapple and coconut on top. It's so festive and inviting.
md saidulislam
[email protected]This cake is a great way to use up leftover pineapple and coconut. It's also a great cake to make for a potluck or bake sale.
Billa 302
[email protected]I've made this cake several times and it's always a hit. I love that it's so easy to make and that it always turns out perfect.
Shahar Arnon
[email protected]This cake is perfect for a summer party. It's light and refreshing, and the pineapple and coconut flavors are perfect for a warm day.
Suresh Don
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Nwankwo Peter
[email protected]This cake is so moist and fluffy. It's the perfect cake to serve with a cup of coffee or tea.
As production Asfand.x,
[email protected]I love the combination of pineapple, coconut, and pecans in this cake. It's the perfect balance of flavors.
Marta Ayeligne
[email protected]This cake is a classic for a reason. It's simple, delicious, and always a crowd-pleaser.
Ema Yll3
[email protected]I've been making this cake for years and it's always a favorite. It's the perfect cake for any occasion.
Bessie Hyler
[email protected]This cake is so easy to make and it always turns out perfect. I love that I can use canned pineapple and coconut, which makes it a quick and easy dessert.
Kaednz Hill
[email protected]I made this cake for a potluck and it was a huge hit! Everyone raved about how delicious it was. I'll definitely be making it again.
Fanny Status
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of coconut, but I was pleasantly surprised. The coconut flavor is subtle and doesn't overpower the other flavors. The cake is moist and fluffy, and the pineapple gives it a nice tartne
Salma Abdallat
[email protected]This is my go-to recipe for ambrosia cake. It's simple to make and always comes out perfect. I love the combination of pineapple, coconut, and pecans.
Davis Wang'ombe
[email protected]I've made this cake several times now, and it's always a crowd-pleaser. The recipe is easy to follow, and the cake always turns out moist and delicious.
Tamang Jyakob
[email protected]This cake was a hit at my last party! Everyone loved the light and fluffy texture, and the pineapple and coconut flavors were perfectly balanced. I'll definitely be making this again.