Best Lemon Ambrosia Cake Recipes

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LEMON AMBROSIA CAKE



Lemon Ambrosia Cake image

This is one of those recipes where it looks like you really worked hard, but it uses convience foods so it is really easy. I like easy. I didn't add the chill time to the stats, but it should sit in the fridge for at least 3-4 hours so that it sets really well.

Provided by Mysterygirl

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) package lemon supreme cake mix
1 (3 1/2 ounce) package french vanilla instant pudding mix
4 eggs
3/4 cup vegetable oil
1 1/4 cups 7-Up soda
1/2 cup lemon juice
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) carton frozen whipped topping, thawed
1 cup crushed pineapple, drained
1/2 cup coconut

Steps:

  • CAKE: Combine cake mix, pudding mix, eggs, oil and 7UP in a mixing bowl.
  • Beat on low speed until ingredients are moistened.
  • Beat at medium speed 2 minutes.
  • Spoon batter into three well-greased 9-inch round cake pans.
  • Bake at 350 for 20-25 minutes or until done.
  • Cool in pans on wire racks for 10 minutes.
  • Remove from pans and cool completely on wire racks.
  • FILLING: Combine lemon juice and sweetened condensed milk in a bowl; blend well.
  • Add pineapple and coconut, and then fold in whipped topping - let stand about 5 minutes.
  • TO ASSEMBLE: Spread 1-1/3 cups Coconut-Pineapple Filling between layers and on top.
  • Spread on sides and top of cake.
  • Refrigerate 3-4 hours before slicing.

AMBROSIA LAYER CAKE



Ambrosia Layer Cake image

This may seem like a lot of work, but trust me...it is WELL worth the effort. I recommend Swan's Down cake flour, the first time I made it I used all-purpose flour and my cake layers were too thin to cut...but it still was delicious! This is a perfect cake for that special occasion. Hope you enjoy!

Provided by Scoutie

Categories     Dessert

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 24

2 3/4 cups cake flour (not self-rising, sift before measuring)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups sugar
4 large whole eggs, at room temperature for 30 minutes
1 tablespoon fresh orange zest, finely grated
1 1/2 teaspoons vanilla
1 cup whole milk
2 large eggs
3/4 cup sugar
1/4 cup cornstarch
3/4 cup water
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
3 tablespoons unsalted butter
2 teaspoons orange zest, finely grated
1 (7 ounce) bag sweetened flaked coconut (2 2/3 cups)
2 large egg whites
1 cup sugar
1/4 cup water
2 teaspoons light corn syrup
1 teaspoon vanilla
1 teaspoon fresh lemon juice

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.
  • Cooks' notes: Cake layers (not split horizontally) can be made 3 days ahead and chilled, wrapped individually in plastic wrap. Filling can be chilled up to 8 hours. Stir before spreading. Frosting can be made 4 hours ahead and chilled, covered. Cake can be assembled and frosted 2 hours ahead.

Nutrition Facts : Calories 730.3, Fat 28.4, SaturatedFat 18.6, Cholesterol 175.1, Sodium 326.8, Carbohydrate 111.8, Fiber 1.7, Sugar 76.9, Protein 9.3

AMBROSIA LAYER CAKE



Ambrosia Layer Cake image

Categories     Cake     Fruit     Dessert     Bake     Christmas     Lemon     Orange     Coconut     Fall     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 29

For cake
2 3/4 cups sifted cake flour (not self-rising; sift before measuring)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/2 cups sugar
4 large whole eggs, at room temperature for 30 minutes
1 tablespoon finely grated fresh orange zest
1 1/2 teaspoons vanilla
1 cup whole milk
For orange filling
2 large whole eggs
3/4 cup sugar
1/4 cup cornstarch
3/4 cup water
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
3 tablespoons unsalted butter
2 teaspoons finely grated fresh orange zest
For seven-minute frosting
1 (7-oz) bag sweetened flaked coconut (2 2/3 cups)
2 large egg whites
1 cup sugar
1/4 cup water
2 teaspoons light corn syrup
1 teaspoon vanilla
1 teaspoon fresh lemon juice
Special Equipment
2 (9- by 2-inch) round cake pans

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.

AMBROSIA CAKE



Ambrosia Cake image

If you love the combination of oranges, coconut and marshmallows found in a traditional ambrosia - the salad or dessert that often also contains pineapple, bananas, cherries and some kind of creamy dressing such as whipped cream or sour cream - you'll adore this cake. The coconut is baked into the cake layers and used as a sweet, shaggy garnish, while the oranges (in this case, diminutive, seedless clementines) are juiced into curd and sliced fresh for the filling. Then, as a final, fluffy touch, a homemade marshmallow frosting tops it off. It may be a lot of work, but it's an impressive result. And you can make the curd and cake a few days ahead. Just be sure to make the frosting and assemble everything within 8 hours of serving. Otherwise the fruit starts to break down and the icing may crystallize.

Provided by Melissa Clark

Categories     cakes, project, dessert

Time 3h

Yield 12 servings

Number Of Ingredients 27

2 3/4 cups/344 grams all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/2 cup/118 milliliters whole milk
1/2 cup/118 milliliters unsweetened coconut milk
1 tablespoon coconut rum or dark rum (or use 1 teaspoon coconut extract)
1 teaspoon vanilla extract
12 tablespoons/170 grams unsalted butter (1 1/2 sticks), softened
1/4 cup/59 milliliters virgin coconut oil, melted and cooled (or use more butter)
1 1/2 cups/300 grams sugar
4 large eggs, room temperature, whites and yolks separated
1 1/4 teaspoons finely grated clementine zest (from about 2 clementines)
1/3 cup/78 milliliters fresh clementine juice (from about 4 clementines), plus 2 1/2 teaspoons finely grated clementine zest
1/3 cup/78 milliliters fresh lemon juice
4 large eggs
4 large egg yolks (reserve whites for frosting)
7 tablespoons/88 grams sugar
Pinch kosher salt
12 tablespoons/170 grams unsalted butter (1 1/2 sticks), cubed
1/4 teaspoon vanilla extract
4 large egg whites
1 cup/200 grams sugar
1/4 teaspoon cream of tartar
Pinch kosher salt
8 to 10 seedless clementines
1 1/2 to 3 cups/100 to 200 grams shredded sweetened or unsweetened coconut, to taste
Strawberries, sliced (optional)

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.)

AMBROSIA CAKE



Ambrosia Cake image

I LOVE this cake...so easy and so good. Perfect for when you want something sweet, but not too rich!!

Provided by Troop Angel

Categories     Dessert

Time 55m

Yield 10-20 serving(s)

Number Of Ingredients 7

1 package yellow cake mix, pudding type
1/2 cup vegetable oil
1 (11 ounce) can mandarin oranges, undrained
4 eggs
1 (20 ounce) can crushed pineapple, undrained
1 (6 ounce) package vanilla instant pudding mix
1 (8 ounce) carton Cool Whip, thawed

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.

Nutrition Facts : Calories 538.9, Fat 24.9, SaturatedFat 8, Cholesterol 85.7, Sodium 623.9, Carbohydrate 75.2, Fiber 1.6, Sugar 55.4, Protein 5.6

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