Ambrosia Cake Recipe

Container: small saucepan, small bowl, mixer for cake

Prep Time: 20 minutes

Cook Time: 1 hour

Serving Size: slice

Servings: 12

Ingredients

-		1 cup pineapple juice
		2 eggs
-		1/2 cup sugar
-		2 tablespoons unsalted butter
		pinch of salt
-		16 ounces vanilla frosting
-		8 ounces cream cheese frosting
-		2 teaspoons orange juice
		zest of half an orange
		1 angel food cake, baked, cooled
		2 cans (15 oz. ea) mandarin orange slices, drained
		1 (20 oz.) can pineapple slices, drained and cut into quarters
-		2 cups sweetened shredded coconut

Directions

Pineapple Curd: Bring juice from canned pineapple to boil. Whisk together eggs, yolk, and sugar in medium bowl. Add to pineapple juice, whisking continuously over medium heat until it becomes thick (3-4 minutes). Take off heat, stir in butter and salt. Pour in small bowl, cover with plastic wrap and refrigerate for 1 hour. Cake: Bake cake according to package directions. When cooled, slice horizontal into 3 even layers. Take vanilla frosting, orange juice and orange zest; stir to combine. Place bottom layer of cake on platter, spread 1/2 of orange frosting on bottom layer, top with mandarin oranges. 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. Add third layer of cake, frost all around the sides with rest of orange frosting. Frost top with cream cheese frosting. Layer 4 pineapple rings on top, cut into 1/4 and second can of mandarin oranges. Press toasted coconut into sides and on top of cake.