Ambrosia Cake Recipe

Ingredients

1 cup pineapple juice

2 eggs

1/2 cup sugar

2 tablespoons unsalted butter

pinch of salt

16 ounces vanilla frosting

8 ounces cream cheese frosting

2 teaspoons orange juice

zest of half an orange

1 angel food cake, baked, cooled

2 cans (15 oz. ea) mandarin orange slices, drained

1 (20 oz.) can pineapple slices, drained and cut into quarters

2 cups sweetened shredded coconut

Directions

Pineapple Curd:

Bring juice from canned pineapple to boil. Whisk together eggs, yolk, and sugar in medium bowl. Add to pineapple juice, whisking continuously over medium heat until it becomes thick (3-4 minutes). Take off heat, stir in butter and salt. Pour in small bowl, cover with plastic wrap and refrigerate for 1 hour.

Cake:

Bake cake according to package directions. When cooled, slice horizontal into 3 even layers.

Take vanilla frosting, orange juice and orange zest; stir to combine.

Place bottom layer of cake on platter, spread 1/2 of orange frosting on bottom layer, top with mandarin oranges.

Place another layer of cake on top, spread pineapple curd over this layer and top with 4 slices of pineapple rings cut into 1/2.

Add third layer of cake, frost all around the sides with rest of orange frosting. Frost top with cream cheese frosting.

Layer 4 pineapple rings on top, cut into 1/4 and second can of mandarin oranges.

Press toasted coconut into sides and on top of cake.