Ambrosia Coconut Cake
Source of Recipe
unknown
List of Ingredients
2 layer size white cake mix
1 cup orange juice
2 teaspoons cornstarch
8 ounce can crushed pineapple
3 egg yolks
1 (11) ounce can mandarin orange segments, drained
1 cup coconut
7.2 ounce package fluffy white frosting mix(Can used prepared canned frosting) Recipe
Prepare cake mix according to package directions using 3 egg whites and substituting 1/2 cup orange juice for 1/2 cup of the water. Bake in two 8 inch round layers. Cool.
In a medium saucepan, combine remaining 1/2 cup orange juice and cornstarch. Stir in un-drained pineapple. Cook and stir over medium heat til thickened and bubbly. Cook and stir 1 minute longer.
Stir about 1/2 cup of hot mixture into egg yolks until thoroughly blended. Stir back into pineapple mixture. Cook and stir 1 minute longer.
Stir in drained orange segments and 1 cup coconut. Cool to room temperature.
Place 1 cake layer on cake plate or serving platter. Spread top with 1/2 of pineapple filling mixture.
Top with remaining cake layer. Spread top with remaining pineapple mixture. Prepare frosting according to package directions. Frost sides of cake.
Store cake in refrigerator. Makes 8 servings.
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