Ambrosia Cake Recipe - Allrecipes.com
Ambrosia Cake Recipe
  • READY IN hrs

Ambrosia Cake

Recipe by  

"A light, white cake with a delicious orange-coconut filling and an almond flavored meringue frosting."

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Ingredients Edit and Save

Original recipe makes 1 - 2 layer 9 inch cake Change Servings
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  • PREP

    30 mins
  • COOK

    45 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 24, 2003

How silly to write a review for a recipe without even trying it--hardly counts as a review if all you managed to do is read the recipe! Baking from scratch is not that hard (this is not a difficult recipe, really, if you're familiar with basic baking techniques) and this cake is delicious. A nice light change of pace, great for spring and summer meals.

 
Most Helpful Critical Review
Feb 09, 2004

I followed the recipe exactly but it just didn't turn out. The cake was dry and heavy, the filling was crunchy and hard, and the frosting never thickened. It took me all day and it was very disappointing for the amount of time it took.

 

10 Ratings

Jul 03, 2007

First of all, in order to make the orange striped layers in the photo, you would have to cut each cake in two and maybe double the recipe for the middle citrus filling (little more runny than expected). Secondly, I thought the cake would be a little more coconutty and light, but the coconut was more for extra flavor and texture and the cake was a heavier and more crumbly than I thought it would be. The frosting recipe I had to change as I didn't have almond extract (which I'm sure would have tasted better), so I used vanilla extract. The result was kind of like what I would imagine marshmallow fluff to be like, except more buoyant and light. Delightful! Making it was a bit difficult since I didn't have a candy thermometer--but I let it simmer for a couple minutes after it seemed to clear up after boiling (the test didn't work out so much for me--perhaps the water wasn't cold enough or the sample was too hot). Apparently I did it all right since I really liked the frosting texture (yielded quite a lot even though only one egg white was used--brilliant!). Since it wasn't what I imagined the cake to be, I give the recipe **** but it was a lot of fun to make and my sister LOVED it and craved it for about a week after we first made and finished it. Great flavors indeed, although a bit on the sweet side. I'd cut back the sugar in the cake and/or the citrus filling, or else I would have it with a nice summery drink or a cold glass of milk!

 
Sep 24, 2003

I made this cake for Mother's Day. Everyone loved it. I chose this recipe because it uses egg whites rather than whole eggs, and it seemd like it would be less calories. I thought there was a lot of sugar, so I reduced the sugar in the cake by 1/4 cup. The cake tasted great! The filling and the frosting worked up quickly even though the recipe sounds involved. I would definetley make it again.

 
Mar 09, 2009

This was incredible. Going by other reviews that said the cake was dry, I decreased the flour - and the cake was so moist that I couldn't get it out of the pan. There's not enough liquid in the filling, which would make it "crunchy", so I added about 1 Tbsp of water. I also didn't have anything orange on hand except extract, so I used 1/2 tsp of that and water to make 1 Tbsp. I didn't let the frosting cool enough so it was runny when I put it on the cake, but it did thicken up nicely. If it's not thick enough, keep beating it - it'll get there. This is appropriately named; it tastes like a little piece of heaven.

 
Aug 15, 2003

Maybe I didn't do something right but this recipe did not turn out for me at all. The cake did the best and it was dry. The filling tasted like orange rind but super sweet. The icing never thickened up for me. I had to throw the whole thing out.

 
Feb 22, 2010

I didn't put this cake together exactly as written due to personal preferences. The cake part I made almost exactly as directed, besides reducing the sugar to 1 cup. It came out moist and fairly light. I doubled the filling, reduced the sugar and used a combo of lemon and lime juice and zest as I'm not partial to orange flavoured desserts. I put half of the filling between the cakes and the rest on top. I poked the cake tops with a fork so that the filling flavour could penetrate the cake better. I skipped the icing altogether. The cake has a wonderfully light fresh taste. I'll make it like this again, maybe serving it with whipped cream. The cake is a great way to use up egg whites, and I'll use it again and try icing it with chocolate icing or something a little richer instead of the citrus/coconut filling.

 
Aug 16, 2005

Excellent flavors in this cake. I had a hard time making the frosting. Mine didn't turn out good. It was my first time using corn syrup. And I messed up the filling. Mine was too runny. But I really loved the flaors and will definately try it again.

 

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Nutrition

  • Calories
  • 533 kcal
  • 27%
  • Carbohydrates
  • 94.5 g
  • 30%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 300 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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