DELICIOUS AMBROSIA CAKE RECIPE

PINEAPPLE AND ORANGE FILLING:
1 can (8ounces) crushed pineapple in juice, drained
1 cup orange juice
1 cup sugar
CAKE:
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package white cake mix with pudding
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 package frozen unsweetened grated coconut, thawed

Marshmellow frosting:

1/2 cup sugar
2 tablespoons water
2 large egg whites
1 jar marshmellow cream

Garnish:
1 package frozen unsweetened grated coconut, thawed

1.
Combine the pineapple, orange juice, and sugar in a medium-size saucepan. Cook over
medium heat, stirring constantly, until the mixture is thickened, 20 to 25 minutes.

2.
Pour the filling into a bowl and cover with plastic wrap. Refrigerate the filling so that it will cool
completely, about 1 hour. Stir the filling before using it.

3.
Place a rack in the center of the oven and preheat the oven to 350°F. Generously grease three 9-inch
round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour.
Set the pans aside.

4.
. Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on
low speed for 1 minute. Stop the mixer and scrape down the sides of the bowl with a spatula. Increase
the speed of the mixer to medium and beat 2 minutes more. The batter should look well combined
and thickened. Fold in the coconut until it is well distributed. Divide the batter among the prepared
pans, smoothing it out with the rubber spatula, and place them in the oven; if your oven is not large
enough place 2 pans on the center rack and the third pan in the center of the highest rack.

5.
Bake the cakes until they spring back when lightly pressed with your finger and just start to pull
away from the sides of the pans, 18 to 20 minutes. Be careful not to overbake the layer on the highest
rack. Remove the pans from the oven and place them on wire racks to cool for 10 minutes.
Remove the cakes from the pans and place them right side up onto a wire rack to cool. Cool
them completely for 30 minutes.

6.
Prepare the Marshmellow Frosting: Place the sugar, water, and egg whites in a medium
heavy saucepan. Cook over low heat, beating continuously with an electric hand mixer on high
speed until soft peaks form, 2 to 3 minutes. Remove the pan from the heat. Add the
marshmellow cream and beat the mixture with the mixer on high speed until stiff peaks form,
2 minutes more.

7.
Place one layer cake, right side up, on a serving platter. Spread the top of the cake layer with
1/2 of the filling, spreading the filling with a rubber spatula up to 1 inch from the cake edge.
Place the second cake layer, right side up, on top of the filling. Spread the second layer with
the remaining half of the filling, spreading it up to 1 inch from the cake edge. Top the two layers with the
remaining cake layer, right side up, and spread frosting on the top and sides of the cake.
Garnish the cake generously with the coconut, pressing it around the sides and
top of the cake.

 

 

 

 



 
 
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