Ambrosia Cake

Name: Ambrosia Cake
Yield: Makes one 9-inch cake
Ingredients: 1/4 cup, pineapple juice; 2 , large eggs plus 1 egg yolk; 1/2 cup (3½ ounces; 99 grams), sugar; 2 tablespoons, unsalted butter; Pinch, table salt; 3 cups, vanilla buttercream frosting; 1 teaspoon, grated orange zest plus 2 teaspooons juice from 1 orange; 1 (9-inch), angel food cake; 2 , (15-ounce) cans mandarin orange segments, drained and cut in half lengthwise; 2 cups (6 ounces; 170 grams), sweetened shredded coconut, toasted; 1 , (20-ounce) can pineapple slices, drained and cut into half moons

6 comments

Appears in Cook's Country April/May 2006

Desserts or Baked Goods

Fruit

Cakes

Great American Cakes

Ambrosia, food of the gods in Greek and Roman mythology, is something a bit more humble in most American households. But the tall and tropical ambrosia cake has more heavenly aspirations.

SERVESMakes one 9-inch cake

WHY THIS RECIPE WORKS

To prevent our Ambrosia Cake recipe’s pineapple curd from curdling, we combined the hot juice and egg-and-sugar slowly. We cut our angel food cake into four layers and sandwiched the curd and orange-flavored frosting plus orange slices betw...

This is a members' feature.