Ambrosia Cake with Orange Coconut Filling & White Frosting
Submitted by CORDO
Tender white layer cake stuffed with citrusy orange-coconut filling and crowned with fluffy boiled frosting. A Southern classic that’s pure sunshine on a plate.
YIELD
16 servingsPREP
20 minCOOK
55 minREADY
75 minThis is the kind of cake grandmothers pull out for special occasions, the one everyone asks for by name.
Light, fluffy white cake layers get their delicate crumb from folded egg whites and a touch of coconut mixed right into the batter. Between those layers sits a bright, tangy filling loaded with orange zest, coconut, and just enough cornstarch to hold it all together without being gummy. Then comes the crowning glory: billowy white boiled frosting whipped to glossy peaks with a hint of almond extract.
It’s a labor of love, sure, but one bite of that citrus-kissed filling against the cloud-like frosting and you’ll understand why this recipe has been passed down through generations.
Kitchen Tips
- Room temperature egg whites whip higher and fold in more easily without deflating the batter
- Cook the filling slowly and stir constantly to avoid scorching the bottom
- Use a candy thermometer for foolproof boiled frosting (soft ball stage is exactly 240°F)
- Frost the cake soon after making the frosting while it’s still soft and spreadable
Ingredients
Directions
Cream shortening; gradually add sugar, being well.
Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Stir in coconut and vanilla.
Beat egg whites (at room temperature) until soft peaks form; fold into batter.
Spoon batter into 2 greased and floured 9-inch round cakepans.
Bake at 350 deg for 35 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove layers from pans and let cool completely.
Spread Orange Coconut Filling between layers; spread tops and sides of cake.
Orange Coconut Filling: Combine sugar, cornstarch, butter, egg yolk, and coconut in a heavy saucepan.
Cook over medium heat, stirring constantly, until mixture thickens.
Remove from heat and stir in orange rind and fruit White Frosting: Combine sugar, syrup and water in a medium-size heavy saucepan.
Cook over medium heat, stirring frequently, until mixture reaches soft ball stage (240 deg).
Beat egg whites (at room temperature) until foamy.
While beating at medium speed of electric mixer, slowly pour hot syrup in a thin stream over egg whites.
Turn mixer to high speed and continue beating until stiff peaks form and frosting is thick enough to spread.
Add almond extract; beat until mixed.
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