Ambrosia Coconut Cake Recipes

Steps:

• Cut the cake horizontally into thirds and place the bottom layer on a serving plate. In a small bowl add the yogurt and a 1/2 cup of whipped topping and mix well to blend. Spread on the bottom layer and top with the sliced grapes. Add the middle layer and spread with the preserves and cover with the orange segments. Put the last layer on top and frost entire cake with remaining whipped topping. Toss 1 cup coconut with the toasted coconut and press into sides of cake. Arrange pineapple and cherries on top.
• Refrigerate until ready to serve. Serve at room temperature.

Steps:

• In a large bowl, combine the oranges, pineapple, whipped topping, coconut, marshmallows and milk.
• Mix together well and chill 1 hour before serving. Garnish with cherries.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
• To make orange-coconut filling, in small microwavable bowl, mix sugar and cornstarch. Gradually stir in 1/3 cup water. Stir in orange peel and orange juice. Microwave uncovered on High about 1 minute or until mixture thickens and boils; stir. Microwave 30 seconds longer, stirring every 15 seconds. Stir in 2 tablespoons coconut; cool.
• Fill cake layers with orange-coconut filling. Frost side and top of cake with frosting. Sprinkle 1/2 cup coconut over top. Store loosely covered.

Steps:

• Bake the cake: Heat oven to 350 degrees and place a rack in the middle. Butter two 9-inch cake pans and line with parchment paper on the bottom.
• In a medium bowl, whisk together flour, baking powder and salt. In a separate bowl, whisk together milk, coconut milk, rum and vanilla.
• In the bowl of an electric mixer, beat butter, coconut oil and sugar together until light and fluffy, about 3 minutes. Beat in egg yolks, one at a time, then beat in zest. Beat in half the flour mixture, followed by half the milk mixture. Repeat, beating just until combined and scraping down bowl as necessary.
• In a separate bowl, use an electric beater to whisk egg whites just until stiff peaks form. Fold into cake batter.
• Divide batter between pans. Bake until lightly golden and toothpick inserted in center comes out clean, about 30 minutes. Transfer pans to a wire rack to cool for 10 minutes, then unmold cakes and cool completely on rack. (Cakes can be made up to 2 days ahead; once cool, wrap in plastic and refrigerate.)
• Meanwhile, make the filling: Bring clementine juice and lemon juice to a boil over medium heat in a medium saucepan. In a medium bowl, whisk together eggs, yolks, sugar and salt. Whisking constantly, slowly pour hot juice into eggs, then return mixture to saucepan. Cook over medium heat, stirring constantly, until thickened, about 5 minutes. Remove from heat; whisk in butter and vanilla. Push through a strainer set over a medium bowl, and stir in clementine zest. Cover with plastic wrap directly on surface of curd and refrigerate until cold. (Curd can be made up to 5 days ahead.) Or to speed up cooling, set bowl of curd in a larger bowl filled with ice water and stir curd until very cold, 7 to 10 minutes. Cover and refrigerate until needed.
• Prepare clementines for decorating the cake: Cut the top and bottom off a clementine and set it cut-side down on a cutting board. Use a sharp knife to cut away peel and pith, following the curve of the fruit from top to bottom. Working over a bowl to catch the juices, carefully cut out each segment from the membrane; it should fall into the bowl as you cut. Lay segments out on paper towels to dry slightly while you cut remaining fruit.
• Use a large knife to trim tops of cakes to level them, and cut both cakes in half horizontally to make layers.
• Place a cake layer on a serving dish and spread a third of the curd over it, leaving a 1-inch border around the edge. Layer a third of the clementine segments on top of curd, spacing them evenly so cake will be balanced. Top with another layer, spread another third of curd over it, and layer with 1/2 cup shredded coconut. Top with cake layer, repeat curd and clementines, saving some clementines for top of cake. Place the remaining cake layer on top, and chill while making frosting.
• Make the frosting: Bring a medium pot with 1 inch of water to boil. In the bowl of an electric mixer, combine egg whites, sugar, cream of tartar and salt. Set bowl over simmering water and whisk constantly until eggs reach 160 degrees, or the sugar has melted. Remove from heat, and beat on medium-high speed until stiff peaks form, about 5 minutes.
• Immediately spread frosting on cake and press coconut shreds into tops and sides. Top with clementine wedges and strawberries if using; serve within an hour or two. (Or, keep refrigerated for up to 8 hours and wait until just before serving to top with fresh fruit.)

Steps:

• Make cake:
• Put oven rack in middle position and preheat oven to 350°F. Butter and flour cake pans, knocking out excess flour.
• Sift together flour (2 3/4 cups), baking powder, and salt into a bowl.
• Beat together butter and sugar with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, then beat in zest and vanilla and continue beating 5 minutes more. Reduce speed to low, then add flour mixture and milk alternately in 4 batches, beginning with flour mixture and mixing until batter is just smooth. Divide between cake pans, spreading evenly.
• Bake cake layers until they begin to pull away from sides of pans and a wooden pick or skewer comes out clean, 20 to 25 minutes. Cool 5 minutes in pans on racks, then invert cake layers onto racks and cool completely. (Leave oven on for toasting coconut.)
• Make filling while layers bake:
• Whisk together eggs in a heatproof bowl until combined well.
• With clean dry whisk, stir together sugar, cornstarch, and a pinch of salt in a 1 1/2- to 2-quart heavy saucepan, then whisk in water and juices until smooth. Bring to a boil over moderate heat, whisking, then reduce heat and cook at a bare simmer, whisking constantly, 2 minutes (mixture will be thick).
• Add half of hot juice mixture to eggs in a slow stream, whisking, then whisk egg mixture into juices in saucepan and cook over moderately low heat, whisking, just until it reaches a boil. Remove pan from heat, then add butter and zest, whisking until butter is melted. Chill filling, its surface covered with a buttered round of wax paper (buttered side down), until cold, about 30 minutes.
• Make frosting:
• Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until golden, 12 to 15 minutes.
• Beat together egg whites, sugar, water, corn syrup, and a pinch of salt in a large metal bowl with a handheld electric mixer (clean beaters if necessary) until combined. Set bowl over a saucepan of simmering water and beat mixture at high speed until it holds stiff, glossy peaks, 5 to 7 minutes. (Humid weather may necessitate additional beating time.) Remove bowl from heat, then add vanilla and lemon juice and continue beating until frosting is cooled and very thick, 6 to 10 minutes.
• Assemble cake:
• Halve each cake horizontally with a long serrated knife. Put 1 layer on a cake stand or large plate and spread with about 3/4 cup filling. Stack remaining cake layers using about 3/4 cup filling between each layer. Spread top and side of cake with frosting and coat cake with coconut, gently pressing to help it adhere.

Steps:

• In a glass serving bowl, form a single layer of orange slices and top with a few slices of banana. Sprinkle a thin layer of coconut over the top. Repeat layering until all of these ingredients are finished, reserving a tablespoon of the coconut. Stir together the juices and honey, if using, and pour over the fruit. Follow with the Cointreau, if desired, and a final sprinkling of coconut. Serve immediately or cover and refrigerate for several hours.

Steps:

• 1. Bring pineapple juice to a simmer in a small saucepan over medium heat. Whisk eggs, yolks, sugar and cornstarch in a small bowl. Slowly pour hot juice into egg mixture, while whisking constantly. Return mixture to pan and cook, stirring constantly, until it boils and coats back of a spoon. Continue cooking about 1 more minute. Remove from heat, stir in butter, lemon juice, and salt. Strain mixture into a small bowl set over ice. Place a piece of plastic wrap directly onto surface of curd and set aside to cool. 2. Finely grate zest from 1 orange and reserve. Trim and discard peel from remaining orange and cut out segments. Chop and toss with zest. Whip cream and confectioners' sugar together until soft peaks form and fold into chopped orange.
• 3. Juice zested orange into a bowl and stir in sherry. Lightly brush ladyfingers with this liquid and press into bottom and along sides of 6 ramekins. Evenly divide pineapple curd among ramekins. Top each with orange-whipped cream and toasted coconut. Refrigerate until set, at least 2 hours or overnight. Release cakes from ramekins to serve.

Steps:

• Preheat oven to 350 degrees F. Grease (or lightly spray with cooking spray) bottoms only of two 8- or 9- inch round pans
• Beat cake mix, water, oil and egg whites in large bowl on low speed 30 seconds; beat on medium speed 2 minutes (or stir 3 minutes with wire whisk). Pour into pans.
• Bake 8-inch pans 27 to 32 minutes, 9-inch pans 23 to 28 minutes or until toothpick inserted in center comes out clean. (Decrease bake time by 2 to 3 minutes if using dark or nonstick pans.) Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
• Fill layers with Orange-Coconut Filling. Frost side and top of cake with frosting. Sprinkle coconut over top. Store loosely covered.
• Orange-Coconut Filling: Mix sugar and cornstarch in small microwavable bowl. Gradually stir in water. Stir in orange peel and orange juice. Microwave uncovered on High about 1 minute or until mixture thickens and boils; stir. Microwave 30 seconds longer, stirring every 15 seconds. Stir in coconut; cool.

Steps:

• CAKE: In a large mixing bowl, blend on low speed for 30 seconds: cake mix, oil, mandarin oranges and eggs.
• Beat on medium speed for 2 minutes.
• Pour into greased and floured 9 x 13 inch pan.
• Bake at 350 degrees for 40 minutes.
• TOPPING: Combine pineapple and pudding mix.
• Let stand for 5 minutes.
• Add Cool Whip.
• Mix well by hand.
• Frost cake when cool.
• Refrigerate.

Steps:

• Directions CAKE: 1. Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating just until blended after each addition. 2. Combine flour and baking powder; stir together milk and coconut milk. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in extracts. 3. Beat egg whites and salt at high speed until stiff peaks form. Stir about one-third egg whites into batter; fold in remaining egg whites. Spoon batter into 3 greased and floured 9-inch round cake pans. 4. Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely. 5. Place 1 cake layer on a serving platter. Spoon 1/3 cup Vanilla Buttercream into a zip-top plastic bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Top with half of Ambrosia Filling, and spread to edge of ring. Top with a second cake layer. Repeat procedure with frosting and filling. Top with remaining cake layer, and spread frosting on top and sides of cake. VANILLIA BUTTERCREAM FROSTSING Beat butter at medium speed with an electric mixer until creamy. Gradually add vanilla and 1 cup powdered sugar. Gradually add remaining powdered sugar from package alternately with cream, beating at low speed until blended after each addition. Beat at high speed until smooth. AMBROSIA FILLING Grate zest from orange to equal 2 tsp. Peel and section orange; chop segments. Place orange and pineapple in a strainer, and drain. Whisk together sugar, cornstarch, and salt in a 3-qt. saucepan. Whisk in cream and egg yolks. Bring to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from heat; whisk in butter and coconut extract. Stir in orange-pineapple mixture, coconut, and orange zest. Transfer to a bowl, place plastic wrap directly on filling, and chill 8 to 48 hours. CAKE: 1. Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating just until blended after each addition. 2. Combine flour and baking powder; stir together milk and coconut milk. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in extracts. 3. Beat egg whites and salt at high speed until stiff peaks form. Stir about one-third egg whites into batter; fold in remaining egg whites. Spoon batter into 3 greased and floured 9-inch round cake pans. 4. Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely. 5. Place 1 cake layer on a serving platter. Spoon 1/3 cup Vanilla Buttercream into a zip-top plastic bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Top with half of Ambrosia Filling, and spread to edge of ring. Top with a second cake layer. Repeat procedure with frosting and filling. Top with remaining cake layer, and spread frosting on top and sides of cake. VANILLIA BUTTERCREAM FROSTSING Beat butter at medium speed with an electric mixer until creamy. Gradually add vanilla and 1 cup powdered sugar. Gradually add remaining powdered sugar from package alternately with cream, beating at low speed until blended after each addition. Beat at high speed until smooth. AMBROSIA FILLING Grate zest from orange to equal 2 tsp. Peel and section orange; chop segments. Place orange and pineapple in a strainer, and drain. Whisk together sugar, cornstarch, and salt in a 3-qt. saucepan. Whisk in cream and egg yolks. Bring to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from heat; whisk in butter and coconut extract. Stir in orange-pineapple mixture, coconut, and orange zest. Transfer to a bowl, place plastic wrap directly on filling, and chill 8 to 48 hours.

Steps:

• Stir together first 3 ingredients; press mixture into bottom of a 10-inch springform pan.
• Bake at 350° for 8 minutes. Cool.
• Beat cream cheese, eggs, and 1 cup sugar at medium speed with an electric mixer until fluffy. Stir in 14-ounce package coconut and vanilla. Pour into prepared crust.
• Bake at 350° for 1 hour. Cool completely on a wire rack.
• Cover and chill 8 hours. Release sides of springform pan, and place cheesecake on serving platter or cake stand. Spread Fresh Orange Curd evenly over top of cheesecake. Sprinkle 1 cup toasted coconut around outer edge of top, if desired. Arrange Decorated Pastry Strips on sides of cheesecake, if desired. Garnish top of cake, if desired.