An Ambrosia Cake

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Referred to as the food of the God’s and representing immortality in Greek Mythology, ambrosia is a classic dessert that I remember from childhood.  It was always a mixture of whipped cream, flaked coconut, and oranges or pineapple chilled to perfection and served on a hot summer evening.  Baking a cake was a must for my sanity this week and I was so remembering ambrosia that I decided to bake an ambrosia cake.  What a spectacular idea, I love this cake!  Served with a fabulous cup of coffee, it brought me back to when I was a kid, sitting on my back porch without a care in the world.  Sending lots of love to all cake bakers and eaters alike!

Ingredients:

For The Cake:

2 1/4   cups unbleached all-purpose flour

1   teaspoon baking powder

1   teaspoon baking soda

1/4   teaspoon fine sea salt

1   cup sugar (I use organic cane sugar)

1   cup chopped pecans (I did not use)

1/2   cup pineapple tidbits, drained

1   cup flaked coconut (I use the organic, it makes a big difference)

1 – 2   teaspoons pure orange extract (I used about 1 1/2 teaspoons)

2   large eggs, beaten

1   cup buttermilk

3/4   cup vegetable oil

 

For The Filling And Frosting:

Filling:

1/4   cup sugar (I used organic cane sugar)

2   teaspoons cornstarch

1/3   cup water

1 – 2   teaspoon pure orange extract (I used 1 teaspoon)

 

Frosting:

4   cups confectioner’s sugar

1   cup butter, softened

1   small can crushed pineapple  (I didn’t use the whole can)

1 – 2   teaspoons coconut extract (I used 1 teaspoon)

2 – 3   Tablespoons of milk (you could use cream or coconut milk) Note:  I only used a small amount of milk, the juice from the crushed pineapple took its place.

1 – 1 1/2   cups shredded coconut

 

Preparing:

For The Cake:

Grease and flour two 8″ cake pans.

Combine the flour, baking powder, baking soda, sea salt, and sugar in a large bowl, mixing well.

Add the pecans, if using, the coconut and pineapple.

Combine the orange extract, eggs, buttermilk, and oil in a bowl, whisking well.  Add to the fruit mixture and mix well.

Divide batter evenly between the two cake pans, bake at 350 degrees for 20 – 30 minutes or until a cake tester, when inserted comes out clean.

Let cakes cool a bit before turning them out onto a cooling rack.  Let cakes cool completely before frosting.

 

For The Filling:

Heat the sugar, cornstarch and water in a small saucepan until combined.  Let cook until it thickens, about 3 – 5 minutes.  Add your desired amount of orange extract and let cool completely.

For The Frosting:

Cream together the confectioner’s sugar and butter.  Add the crushed pineapple one tablespoon at the time until desired taste and consistency is reached.

Add the coconut extract and milk until desired taste and consistency is reached.

Frost your cake.  Layer the cake with the filling, topped with a layer of frosting and then finish frosting the cake.  Top with shredded coconut and a dollop of crushed pineapple .

 

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