Ambrosia Cake Recipes

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AMBROSIA CAKE



Ambrosia Cake image

If you love the combination of oranges, coconut and marshmallows found in a traditional ambrosia - the salad or dessert that often also contains pineapple, bananas, cherries and some kind of creamy dressing such as whipped cream or sour cream - you'll adore this cake. The coconut is baked into the cake layers and used as a sweet, shaggy garnish, while the oranges (in this case, diminutive, seedless clementines) are juiced into curd and sliced fresh for the filling. Then, as a final, fluffy touch, a homemade marshmallow frosting tops it off. It may be a lot of work, but it's an impressive result. And you can make the curd and cake a few days ahead. Just be sure to make the frosting and assemble everything within 8 hours of serving. Otherwise the fruit starts to break down and the icing may crystallize.

Provided by Melissa Clark

Categories     cakes, project, dessert

Time 3h

Yield 12 servings

Number Of Ingredients 27

2 3/4 cups/344 grams all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/2 cup/118 milliliters whole milk
1/2 cup/118 milliliters unsweetened coconut milk
1 tablespoon coconut rum or dark rum (or use 1 teaspoon coconut extract)
1 teaspoon vanilla extract
12 tablespoons/170 grams unsalted butter (1 1/2 sticks), softened
1/4 cup/59 milliliters virgin coconut oil, melted and cooled (or use more butter)
1 1/2 cups/300 grams sugar
4 large eggs, room temperature, whites and yolks separated
1 1/4 teaspoons finely grated clementine zest (from about 2 clementines)
1/3 cup/78 milliliters fresh clementine juice (from about 4 clementines), plus 2 1/2 teaspoons finely grated clementine zest
1/3 cup/78 milliliters fresh lemon juice
4 large eggs
4 large egg yolks (reserve whites for frosting)
7 tablespoons/88 grams sugar
Pinch kosher salt
12 tablespoons/170 grams unsalted butter (1 1/2 sticks), cubed
1/4 teaspoon vanilla extract
4 large egg whites
1 cup/200 grams sugar
1/4 teaspoon cream of tartar
Pinch kosher salt
8 to 10 seedless clementines
1 1/2 to 3 cups/100 to 200 grams shredded sweetened or unsweetened coconut, to taste
Strawberries, sliced (optional)

Steps:

  • Bake the cake: Heat oven to 350 degrees and place a rack in the middle. Butter two 9-inch cake pans and line with parchment paper on the bottom.
  • In a medium bowl, whisk together flour, baking powder and salt. In a separate bowl, whisk together milk, coconut milk, rum and vanilla.
  • In the bowl of an electric mixer, beat butter, coconut oil and sugar together until light and fluffy, about 3 minutes. Beat in egg yolks, one at a time, then beat in zest. Beat in half the flour mixture, followed by half the milk mixture. Repeat, beating just until combined and scraping down bowl as necessary.
  • In a separate bowl, use an electric beater to whisk egg whites just until stiff peaks form. Fold into cake batter.
  • Divide batter between pans. Bake until lightly golden and toothpick inserted in center comes out clean, about 30 minutes. Transfer pans to a wire rack to cool for 10 minutes, then unmold cakes and cool completely on rack. (Cakes can be made up to 2 days ahead; once cool, wrap in plastic and refrigerate.)
  • Meanwhile, make the filling: Bring clementine juice and lemon juice to a boil over medium heat in a medium saucepan. In a medium bowl, whisk together eggs, yolks, sugar and salt. Whisking constantly, slowly pour hot juice into eggs, then return mixture to saucepan. Cook over medium heat, stirring constantly, until thickened, about 5 minutes. Remove from heat; whisk in butter and vanilla. Push through a strainer set over a medium bowl, and stir in clementine zest. Cover with plastic wrap directly on surface of curd and refrigerate until cold. (Curd can be made up to 5 days ahead.) Or to speed up cooling, set bowl of curd in a larger bowl filled with ice water and stir curd until very cold, 7 to 10 minutes. Cover and refrigerate until needed.
  • Prepare clementines for decorating the cake: Cut the top and bottom off a clementine and set it cut-side down on a cutting board. Use a sharp knife to cut away peel and pith, following the curve of the fruit from top to bottom. Working over a bowl to catch the juices, carefully cut out each segment from the membrane; it should fall into the bowl as you cut. Lay segments out on paper towels to dry slightly while you cut remaining fruit.
  • Use a large knife to trim tops of cakes to level them, and cut both cakes in half horizontally to make layers.
  • Place a cake layer on a serving dish and spread a third of the curd over it, leaving a 1-inch border around the edge. Layer a third of the clementine segments on top of curd, spacing them evenly so cake will be balanced. Top with another layer, spread another third of curd over it, and layer with 1/2 cup shredded coconut. Top with cake layer, repeat curd and clementines, saving some clementines for top of cake. Place the remaining cake layer on top, and chill while making frosting.
  • Make the frosting: Bring a medium pot with 1 inch of water to boil. In the bowl of an electric mixer, combine egg whites, sugar, cream of tartar and salt. Set bowl over simmering water and whisk constantly until eggs reach 160 degrees, or the sugar has melted. Remove from heat, and beat on medium-high speed until stiff peaks form, about 5 minutes.
  • Immediately spread frosting on cake and press coconut shreds into tops and sides. Top with clementine wedges and strawberries if using; serve within an hour or two. (Or, keep refrigerated for up to 8 hours and wait until just before serving to top with fresh fruit.)

AMBROSIA CAKE



Ambrosia Cake image

From Betty's Soul Food Collection... Be proud to serve this moist and delicious citrus-spiked cake all dressed up in snowy white coconut.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 container Betty Crocker™ Whipped fluffy white frosting
1/2 cup flaked coconut
1/4 cup sugar
2 teaspoons cornstarch
1/3 cup water
1 teaspoon grated orange peel
2 teaspoons orange juice
2 tablespoons flaked coconut

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
  • To make orange-coconut filling, in small microwavable bowl, mix sugar and cornstarch. Gradually stir in 1/3 cup water. Stir in orange peel and orange juice. Microwave uncovered on High about 1 minute or until mixture thickens and boils; stir. Microwave 30 seconds longer, stirring every 15 seconds. Stir in 2 tablespoons coconut; cool.
  • Fill cake layers with orange-coconut filling. Frost side and top of cake with frosting. Sprinkle 1/2 cup coconut over top. Store loosely covered.

Nutrition Facts : Calories 370, Carbohydrate 55 g, Cholesterol 0 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 38 g, TransFat 2 g

AMBROSIA CAKE



Ambrosia Cake image

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

⅔ cup shortening
1 ¾ cups white sugar
2 ½ cups sifted cake flour
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 cup flaked coconut
1 ½ teaspoons vanilla extract
5 egg whites
½ cup white sugar
1 ½ teaspoons cornstarch
1 tablespoon butter
1 egg yolk, beaten
⅓ cup flaked coconut
2 tablespoons orange zest
1 tablespoon orange juice
1 tablespoon lemon juice
1 cup white sugar
½ cup light corn syrup
¼ cup water
2 egg whites
1 teaspoon almond extract

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

AMBROSIA LAYER CAKE



Ambrosia Layer Cake image

Categories     Cake     Fruit     Dessert     Bake     Christmas     Lemon     Orange     Coconut     Fall     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 29

For cake
2 3/4 cups sifted cake flour (not self-rising; sift before measuring)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/2 cups sugar
4 large whole eggs, at room temperature for 30 minutes
1 tablespoon finely grated fresh orange zest
1 1/2 teaspoons vanilla
1 cup whole milk
For orange filling
2 large whole eggs
3/4 cup sugar
1/4 cup cornstarch
3/4 cup water
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
3 tablespoons unsalted butter
2 teaspoons finely grated fresh orange zest
For seven-minute frosting
1 (7-oz) bag sweetened flaked coconut (2 2/3 cups)
2 large egg whites
1 cup sugar
1/4 cup water
2 teaspoons light corn syrup
1 teaspoon vanilla
1 teaspoon fresh lemon juice
Special Equipment
2 (9- by 2-inch) round cake pans

Steps:

  • Make cake:
  • Put oven rack in middle position and preheat oven to 350°F. Butter and flour cake pans, knocking out excess flour.
  • Sift together flour (2 3/4 cups), baking powder, and salt into a bowl.
  • Beat together butter and sugar with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, then beat in zest and vanilla and continue beating 5 minutes more. Reduce speed to low, then add flour mixture and milk alternately in 4 batches, beginning with flour mixture and mixing until batter is just smooth. Divide between cake pans, spreading evenly.
  • Bake cake layers until they begin to pull away from sides of pans and a wooden pick or skewer comes out clean, 20 to 25 minutes. Cool 5 minutes in pans on racks, then invert cake layers onto racks and cool completely. (Leave oven on for toasting coconut.)
  • Make filling while layers bake:
  • Whisk together eggs in a heatproof bowl until combined well.
  • With clean dry whisk, stir together sugar, cornstarch, and a pinch of salt in a 1 1/2- to 2-quart heavy saucepan, then whisk in water and juices until smooth. Bring to a boil over moderate heat, whisking, then reduce heat and cook at a bare simmer, whisking constantly, 2 minutes (mixture will be thick).
  • Add half of hot juice mixture to eggs in a slow stream, whisking, then whisk egg mixture into juices in saucepan and cook over moderately low heat, whisking, just until it reaches a boil. Remove pan from heat, then add butter and zest, whisking until butter is melted. Chill filling, its surface covered with a buttered round of wax paper (buttered side down), until cold, about 30 minutes.
  • Make frosting:
  • Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until golden, 12 to 15 minutes.
  • Beat together egg whites, sugar, water, corn syrup, and a pinch of salt in a large metal bowl with a handheld electric mixer (clean beaters if necessary) until combined. Set bowl over a saucepan of simmering water and beat mixture at high speed until it holds stiff, glossy peaks, 5 to 7 minutes. (Humid weather may necessitate additional beating time.) Remove bowl from heat, then add vanilla and lemon juice and continue beating until frosting is cooled and very thick, 6 to 10 minutes.
  • Assemble cake:
  • Halve each cake horizontally with a long serrated knife. Put 1 layer on a cake stand or large plate and spread with about 3/4 cup filling. Stack remaining cake layers using about 3/4 cup filling between each layer. Spread top and side of cake with frosting and coat cake with coconut, gently pressing to help it adhere.

HOLIDAY AMBROSIA CAKE



Holiday Ambrosia Cake image

This is from an old recipe that came to me as a typical fruitcake. I added pineapple, coconut and pineapple juice, which made it really moist and gave it a bit of a tropical taste. - Dotty Stodulski, North Port, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 20

1/2 cup butter, softened
1 cup sugar
4 large eggs, room temperature
1 teaspoon coconut extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened pineapple juice
2-1/4 cups sweetened shredded coconut
1-1/2 cups chopped candied pineapple
1 cup chopped macadamia nuts
1 cup golden raisins
1/2 cup chopped dried mangoes
1/2 cup chopped green candied cherries
1/2 cup chopped red candied cherries
COCONUT GLAZE:
1 cup confectioners' sugar
2 tablespoons coconut milk or 2% milk
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; add to the creamed mixture alternately with pineapple juice, beating well after each addition. Fold in the coconut, pineapple, macadamia nuts, raisins, mangoes and candied cherries., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the confectioners' sugar, coconut milk and extracts. Drizzle over cake.

Nutrition Facts : Calories 613 calories, Fat 25g fat (13g saturated fat), Cholesterol 91mg cholesterol, Sodium 331mg sodium, Carbohydrate 95g carbohydrate (65g sugars, Fiber 4g fiber), Protein 7g protein.

AMBROSIA CAKE



Ambrosia Cake image

Make the best Ambrosia Cake with mandarin oranges and fluffy pineapple frosting.

Provided by Stephanie Manley

Categories     Dessert

Time 45m

Number Of Ingredients 8

1 box yellow cake mix
2 eggs
1/2 cup vegetable oil
1/2 cup water
8 ounces mandarin oranges (drained)
8 ounces crushed pineapple (drained)
1 box instant vanilla pudding
8 ounces Cool Whip

Steps:

  • In a bowl combine the yello cake mix, the eggs, vegetable oil, water, and drained mandarin oranges.
  • Pour batter evenly into 2 greased and floured cake pans.
  • Bake at 350 degrees for 30-35 minutes.
  • Remove cake layers from the pans and cool completely.
  • Combine the drained crushed pineapple, instant vanilla pudding, and Cool Whip. Spread the frosting on the top and sides of the cake layers.

Nutrition Facts : Calories 163 kcal, Carbohydrate 26 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 194 mg, Sugar 16 g, ServingSize 1 serving

AMBROSIA CAKE



Ambrosia Cake image

I LOVE this cake...so easy and so good. Perfect for when you want something sweet, but not too rich!!

Provided by Troop Angel

Categories     Dessert

Time 55m

Yield 10-20 serving(s)

Number Of Ingredients 7

1 package yellow cake mix, pudding type
1/2 cup vegetable oil
1 (11 ounce) can mandarin oranges, undrained
4 eggs
1 (20 ounce) can crushed pineapple, undrained
1 (6 ounce) package vanilla instant pudding mix
1 (8 ounce) carton Cool Whip, thawed

Steps:

  • CAKE: In a large mixing bowl, blend on low speed for 30 seconds: cake mix, oil, mandarin oranges and eggs.
  • Beat on medium speed for 2 minutes.
  • Pour into greased and floured 9 x 13 inch pan.
  • Bake at 350 degrees for 40 minutes.
  • TOPPING: Combine pineapple and pudding mix.
  • Let stand for 5 minutes.
  • Add Cool Whip.
  • Mix well by hand.
  • Frost cake when cool.
  • Refrigerate.

Nutrition Facts : Calories 538.9, Fat 24.9, SaturatedFat 8, Cholesterol 85.7, Sodium 623.9, Carbohydrate 75.2, Fiber 1.6, Sugar 55.4, Protein 5.6

AMBROSIA CAKE



Ambrosia Cake image

Provided by Sandra Lee

Categories     dessert

Time 26m

Yield 10 servings

Number Of Ingredients 10

1 (12-ounce) store-bought angel food cake
1/2 cup fat free vanilla yogurt
1 (16-ounce) container lite whipped topping, divided use (recommended: Cool Whip Lite)
1 (8.25-ounce) can peach slices, drained, cut in 1/2 (recommended: - S and W)
1 cup seedless grapes, sliced in 1/2
1/2 cup sugar free apricot preserves (recommended: Smucker's)
1 (11-ounce) can Mandarin orange segments, drained (recommended: Dole)
1 cup plain shredded coconut, plus 1 cup toasted
1 (8-ounce) can pineapple slices, drained and cut in 1/2 (recommended: Dole)
1/4 cup frozen cherries, defrosted

Steps:

  • Cut the cake horizontally into thirds and place the bottom layer on a serving plate. In a small bowl add the yogurt and a 1/2 cup of whipped topping and mix well to blend. Spread on the bottom layer and top with the sliced grapes. Add the middle layer and spread with the preserves and cover with the orange segments. Put the last layer on top and frost entire cake with remaining whipped topping. Toss 1 cup coconut with the toasted coconut and press into sides of cake. Arrange pineapple and cherries on top.
  • Refrigerate until ready to serve. Serve at room temperature.

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