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Ambrosia Cake

Ambrosia Cake - recipe card
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A light, fluffy coconut layer cake inspired by the classic Southern ambrosia fruit salad. Each tier is infused with orange zest and filled with a creamy pineapple-coconut curd, then frosted with a cloud-like whipped cream cheese icing and garnished with toasted coconut, mandarin segments, and maraschino cherries for a retro yet refined dessert.

Ingredients

Scale
  • For the cake:
  • 1 1/4 cups (156g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup (113g) unsalted butter, at room temperature (68-70°F / 20-21°C)
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) full-fat buttermilk, at room temperature
  • 1 tablespoon finely grated orange zest (from 1 large orange)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon pure almond extract
  • For the pineapple-coconut curd:
  • 1/4 cup (60ml) pineapple juice (from canned crushed pineapple)
  • 1/4 cup (60ml) full-fat canned coconut milk, shaken
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • 1 tablespoon cornstarch
  • 2 tablespoons unsalted butter, cold, cut into small cubes
  • For the whipped cream cheese frosting:
  • 4 ounces (113g) cream cheese, cold
  • 1/2 cup (120ml) heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • For garnish:
  • 1/4 cup (20g) sweetened shredded coconut, toasted (350°F / 177°C for 4–5 minutes, stirring once, until golden)
  • 1/4 cup (30g) mandarin orange segments, drained and patted dry (from canned, in juice)
  • 2 maraschino cherries, drained and patted dry

Instructions

  1. Preheat the oven to 350°F / 177°C. Grease two 6-inch round cake pans with butter or nonstick spray, then line the bottoms with parchment rounds. Dust the sides with flour and tap out excess. This ensures clean release and even browning.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape the bowl. The mixture should look pale and feel aerated when rubbed between your fingers.
  3. Add the eggs one at a time, beating well after each addition on medium speed for 30 seconds. Scrape the bowl. The batter should be smooth and slightly thickened; if it looks curdled, the butter or eggs are too cold—warm the bowl with your hands briefly.
  4. In a liquid measuring cup, whisk together the buttermilk, orange zest, vanilla, and almond extract. With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the dry. Mix each addition until just combined—stop folding by hand with a rubber spatula to ensure no streaks of flour remain, but do not overmix.
  5. Divide the batter evenly between the prepared pans (about 10 ounces / 285g each). Bang each pan gently on the counter to release air bubbles. Bake on the center rack for 22-28 minutes, until golden, the tops spring back when lightly pressed, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Remove the pans from the oven and cool on a wire rack for 10 minutes. Run a thin knife around the edges and invert onto the rack, peel off parchment, then flip right side up to cool completely to room temperature (about 1 hour). Do not frost while warm—the frosting will melt.
  7. While the cakes cool, make the pineapple-coconut curd. In a small saucepan, whisk together pineapple juice, coconut milk, sugar, egg yolk, and cornstarch until smooth. Cook over medium-low heat, whisking constantly, until the mixture thickens and comes to a gentle simmer, about 3-4 minutes. It should coat the back of a spoon and hold a clear line when you drag a finger through.
  8. Remove from heat and whisk in the cold butter cubes one at a time until fully emulsified, glossy, and smooth. Transfer to a small bowl, press plastic wrap directly onto the surface to prevent a skin, and refrigerate until fully chilled, about 30 minutes. It will thicken further as it cools.
  9. For the whipped cream cheese frosting, chill the bowl and whisk attachment in the freezer for 10 minutes. Place cold cream cheese in the bowl and beat on medium speed until smooth, about 1 minute. Add heavy cream, powdered sugar, and vanilla. Start on low speed to avoid splattering, then increase to medium-high and whip until medium-stiff peaks form, about 2-3 minutes. Do not overwhip or it will separate.
  10. Level the cooled cake layers with a serrated knife if they domed—cut off just enough to make them flat. Place one layer on a serving plate or cardboard round. Spread half the chilled pineapple-coconut curd evenly over the top, leaving a 1/4-inch border at the edge. Top with the second layer, cut side down.
  11. Frost the top and sides of the cake with the whipped cream cheese frosting. Use an offset spatula to make swirls on top and smooth the sides. Decorate with toasted coconut pressed gently onto the sides, a ring of mandarin orange segments around the top edge, and a maraschino cherry in the center.
  12. Refrigerate the finished cake uncovered for at least 1 hour before slicing to let the curd set and the frosting firm. Serve chilled or let sit at room temperature for 15 minutes to soften slightly. This keeps the layers from sliding when cut.

Notes

Store leftover cake in an airtight container in the refrigerator for up to 3 days. The cake can be frozen unfrosted for up to 1 month; wrap each layer tightly in plastic wrap and foil, then thaw overnight in the fridge before filling and frosting. The pineapple-coconut curd keeps in the fridge for up to 5 days. For best texture, assemble and frost within 4 hours of serving—the whipped cream cheese frosting is lightest when fresh.

Nutrition

Keywords: ambrosia cake, Southern ambrosia cake, pineapple coconut cake, coconut layer cake, orange cake, whipped cream cheese frosting, retro dessert, Easter dessert, coconut curd, mandarin orange cake

Find it online: https://copycatkitchenco.com/ambrosia-cake/