Ambrosia Cake
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
50
Spice
58
Sweetness
46
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cup
Shortening1 cup
White Sugar2.5 cups
Cake Flour (sifted)1 tbsp
Baking Powder1 tsp
Salt1 cup
Milk1 cup
Flaked Coconut1.5 tsps
Vanilla Extract1.5 tsps
Cornstarch1 tbsp
Butter2 tbsps
Orange Zest1 tbsp
Orange Juice1 tbsp
Lemon Juice1 cup
Light Corn Syrup1 cup
Water1 tsp
Almond ExtractDirections:
1
Preheat the oven to 350 degrees F (175 degrees C)
2
Grease and flour two 9 inch round cake pans
3
In a large bowl, cream together the shortening and 1 3/4 cups sugar until light and fluffy
4
Combine the flour, baking powder and salt; stir into the creamed mixture alternately with the milk, beginning and ending with the flour
5
Stir in vanilla and 1 cup coconut
6
In a separate glass or metal bowl, whip egg whites to soft peaks
7
Fold egg whites into the cake batter
8
Divide the batter evenly between the prepared pans
9
Bake for 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cakes comes out clean
10
Cool cakes in pans over a wire rack
11
When cakes are cool enough to handle, tap out of the pan to cool completely
12
Spread the Citrus Coconut Filling between the layers, and frost the outside with fluffy white frosting
13
To make the Citrus Coconut Filling: Whisk together 1/2 cup sugar and cornstarch in a small saucepan
14
Add butter, coconut, and egg yolk, and cook over medium heat stirring constantly until the butter is melted, and the mixture has thickened
15
Remove from heat, and stir in the orange zest, orange juice and lemon juice
16
To make Fluffy White Frosting: Combine 1 cup sugar with corn syrup and water in a small saucepan over medium heat
17
Bring to a boil, stirring occasionally to dissolve sugar
18
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
19
In a large glass or metal bowl, whip remaining 2 egg whites until soft peaks form
20
Pour the hot syrup in a thin stream into the egg whites while continuing to whip until thick and glossy
21
Stir in almond extract