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Ambrosia Cake with Coconut and Orange Slices


mandarin orange slices
Lauri Patterson/ Vetta/Getty Images
The combination of coconut and mandarin oranges make this ambrosia dessert cake extra special. The cake is split and filled with whipped cream and decorated with coconut and orange slices.


  • 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  and top with whipped cream.

Decorate with orange slices and sprinkle with more coconut.

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