Recipe for Ambrosia Cake

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

I’m Lisa Rippy, a happily married woman to my wonderful Rip. We have 5 children and we live right outside of Madison, MS. For as long as I can remember, I’ve always had a love for all things “homey” from decorating, simplifying, remodeling, organizing and simply turning a house into a "Home Sweet Home." My passion is helping families live the life they long for in the interior of their hearts and homes. It all requires thought, planning and work that Rip and I both love to do! But if there is anything at all I can do to help you and your home life, please reach out to me. Nothing would thrill me more than to inspire YOUR heart and home!

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