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Ambrosia Cake

Source of Recipe

www.recipeland.com


List of Ingredients

2/3 cup shortening
1 3/4 cups sugar
2 1/2 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 cup flaked coconut
1 1/2 teaspoons vanilla
5 egg whites

ORANGE COCONUT FILLING:
1/2 cup sugar
1 1/2 teaspoons cornstarch
1 tablespoon butter
1 egg yolk
1/3 cup flaked coconut
2 tablespoons grated orange rind
1 tablespoon lemon juice
1 tablespoon orange juice

FROSTING:
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
2 egg whites
1 teaspoon almond extract


Recipe

Cream shortening; gradually add sugar, being well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in coconut and vanilla. Beat egg whites (at room temperature) until soft peaks form; fold into batter. Spoon batter into 2 greased and floured 9-inch round cakepans. Bake at 350�F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans and let cool completely. Spread Orange Coconut Filling between layers; spread tops and sides of cake.

Orange Coconut Filling: Combine sugar, cornstarch, butter, egg yolk, and coconut in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat and stir in orange rind and fruit. White Frosting: Combine sugar, syrup and water in a medium-size heavy saucepan. Cook over medium heat, stirring frequently, until mixture reaches soft ball stage (240�F). Beat egg whites (at room temperature) until foamy. While beating at mediumspeed of electric mixer, slowly pour hot syrup in a thin stream over egg whites. Turn mixer to high speed and continue beating until stiff peaks form and frosting is thick enough to spread. Add almond extract; beat until fluffy.