ambrosia cake

How To Make ambrosia cake

• Step 1
  PINEAPPLE CURD: Bring juice from canned pineapple to a boil. Whisk together, eggs and sugar in medium bowl. Add to pineapple juice, whisking continuously, over medium heat until it becomes thick, about 3-4 minutes.
• Step 2
  Take off heat, stir in butter and salt. Pour in small bowl, cover with plastic wrap and refrigerate 1 hour.
• Step 3
  CAKE: Bake cake according to package directions. When cooled, slice horizontal into 3 even layers.
• Step 4
  Take vanilla frosting, orange juice and orange zest; stir to combine.
• Step 5
  Place bottom layer of cake on platter, spread 1/2 of orange frosting on bottom layer, top with mandarin oranges.
• Step 6
  Place another layer of cake on top, spread pineapple curd over this layer and top with 4 slices of pineapple rings, cut into 1/2.
• Step 7
  Add a third layer of cake, frost all around the sides with rest of orange frosting. Frost top with cream cheese frosting.
• Step 8
  Cut 4 pineapple rings into quarters and layer on top of cream cheese frosting. Add the second can of drained, mandarin oranges on this layer with the pineapple.
• Step 9
  Press toasted coconut into sides and on top of cake.
• Step 10
  HOW TO TOAST COCONUT: Spread 8 oz flaked (I prefer flake) or shredded and sweetened coconut evenly on a large oven pan in pre heated oven @ 350. Watch carefully (10 - 12 minutes) until very light brown in color. Remove from oven and cool completely.
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