Ambrosia Layer Cake Recipes

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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
Calories533.2 calories
Carbohydrate94.5 g
Cholesterol21.2 mg
Fat15.7 g
Fiber1.4 g
Protein5.8 g
SaturatedFat6.1 g
Sodium299.6 mg
Sugar62.2 g

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.

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.

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.

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