(Ingredients:
- 1 10-inch sponge or angel cake
- 2 cups sour cream
- 1 (20 ounce) can crushed pineapple, drained
- 1 can flaked coconut, or about 1 1/4 cups
- 1/4 cup light brown sugar, packed
- 1 (11 ounce) can mandarin orange sections, drained
Preparation:
Place bottom layer of cake on serving plate; top with one-third of the pineapple mixture. Add second layer of cake; top with another one-third of pineapple mixture. Top with final cake layer and spread with remaining pineapple mixture. Arrange mandarin orange sections around the top and chill thoroughly.
Keep this ambrosia cake refrigerated.
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Angel Food Cake I
Angel Food Cake II
Brown Sugar Angel Food Cake
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Sponge Cake Roll
Tropical Chiffon Cake
Sponge Cakes
Cake Recipes
Cheesecakes
Angel Food Cakes
Ice Cream Desserts
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