Recipe for Ambrosia Cake

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Easter dinner just wouldn’t be the same for the Rippy’s if there wasn’t a little ambrosia! But this year, instead of the traditional ambrosia of putting all the ingredients in my duck egg blue bowl …

blue bowl with ambrosia

I want to get a little more creative! So, my “Make and Take” for Easter dinner at my parents home this year will be – Ambrosia Cake!

In the South, Ambrosia Cake is almost considered a “Staple of the Summer!” It’s a light, fluffy and flavorful cake that is so easy to make and goes great with a glass of cold ice tea, a wooden swing, and a hot summer day while sitting outside on the porch after long hours of work! It’s a southerners way of serving up a heapin’ amount of hospitality!

II Ambrosia cake

Cake and Frosting

1 Box Betty Crocker Super Moist White Cake Mix

**Water, egg whites, and vegetable oil that is called for on the box

1 container Betty Crocker Whipped Fluffy White Frosting

2/3 cup flaked coconut

Orange Coconut Filling

1/4 cup sugar

2 tsp cornstarch

1/3 cup water

1 tsp grated orange peel

2 tsp orange juice 

2 tbsp flaked coconut


Heat oven at 350 degrees or 325 for dark or nonstick pans. Follow the directions on the cake box and prepare either 2  8″ round pans or 2 9″ round pans.

Orange-coconut filling directions:

In small microwavable bowl, mix sugar and cornstarch. Gradually stir in 1/3 cup water, orange peel and orange juice. Microwave uncovered on High about 1 minute, but be sure to watch it because you will want to remove it from the microwave when the mixture begins to get thicker and comes to a boil. Give it all a good stir. Microwave 30 more seconds, stirring every 15 seconds. Then, stir in 2 tablespoons coconut and set it aside to cool.

Gently removed cooled round cakes from pan. You do this by sliding a butter knife all around the edges of the pan, wedged gently between the cake and the pan. Then, hold a plate over the top of the cake, and flip it upside down. The cake should fall onto the plate. If it doesn’t give it a gentle pull from the pan. Then, fill between the cake layers with orange-coconut filling. Frost side and top of cake with frosting. Sprinkle 1/2 cup coconut over top. Store loosely covered.

Now, if you really want to top this off with a a great nutty flavor, roast the coconut flakes. Here’s how – sprinkle them in an ungreased heavy skillet (cast iron if you have one) and cook over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

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lisa rippy

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