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Ambrosia Cake


An ambrosia cake recipe with coconut and mandarin oranges.


  • 1/4 cup vegetable oil
  • 2 egg yolks
  • 6 tablespoons water
  • 1 tablespoon grated orange zest
  • 1/2 teaspoon vanilla extract
  • 1/2 cup flaked coconut
  • 1 cup plus 2 tablespoons sifted cake flour
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 4 egg whites
  • 1/2 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • Whipped topping or sweetened whipped cream
  • 1 small can Mandarin orange slices, drained
  • flaked coconut


In a large mixing bowl, combine oil, egg yolks, water, grated orange zest, vanilla, and 1/2 cup coconut. Add sifted cake flour, sugar, baking powder. Beat mixture for about 30 seconds at low speed of electric hand mixer. In a separate mixing bowl, beat egg whites with cream of tartar and salt until stiff peaks form. Fold into first mixture gently but thoroughly. Pour batter into an ungreased square 8x8x2-inch baking pan. Bake at 350° for about 30 minutes. Cool upside down for 1 hour. Loosen from pan and split horizontally into 2 layers. Fill ambrosia cake and top with whipped cream. Decorate ambrosia cake with orange slices and sprinkle with more coconut.

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