Ambrosia Cake

Ambrosia Cake

8

"A light, white cake with a delicious orange-coconut filling and an almond flavored meringue frosting."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 15 m servings 533 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 533 kcal
  • 27%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 94.5g
  • 30%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 300 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

8
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 diffic...

Most helpful critical review

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 di...

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 diffic...

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 ex...

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 lo...

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 ...

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 di...

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 thick...

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...

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 ...