Pineapple Ambrosia Cake

Recipe by SweetSueAl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the pineapple curd:
  • Bring pineapple juice to boil in saucepan over medium heat.
  • Whisk eggs, yolk, and sugar in medium bowl.
  • Whisking constantly, slowly pour hot juice into egg mixture, then return mixture to saucepan and cook, stirring constantly, until thick enough to cling to spoon, about 2 to 3 minutes.
  • Off heat, stir in butter and a pinch of salt, then strain into a small bowl. Cover surface directly with plastic wrap and refrigerate until thickened, about 1 hour.
  • For the orange frosting:
  • Transfer 1 cup of vanilla frosting to a small bowl. Stir in orange zest and juice.
  • To assemble:
  • Cut cake horizontally into 4 even layers.
  • Place bottom layer on platter. Spread 1/2 cup of orange frosting over cake and top with 20 orange slices.
  • Place next layer on top of oranges and spread with pineapple curd.
  • Top with next layer and spread with remaining orange frosting and 20 more orange slices.
  • Finish with top cake layer and coat top and sides of cake with vanilla frosting. Press toasted coconut into sides and decorate top with with orange and pineapple slices.
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