Name: Ambrosia Layer Cake
Cook time: 1 hr
Total time: 2 hr
Yield: Makes 10 to 12 servings
Ingredients: 2 3/4 cups sifted cake flour (not self-rising; sift before measuring); 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 1/2 sticks (3/4 cup) unsalted butter, softened; 1 1/2 cups sugar; 4 large whole eggs, at room temperature for 30 minutes; 1 tablespoon finely grated fresh orange zest; 1 1/2 teaspoons vanilla; 1 cup whole milk; 2 large whole eggs; 3/4 cup sugar; 1/4 cup cornstarch; 3/4 cup water; 1/2 cup fresh orange juice; 1/4 cup fresh lemon juice; 3 tablespoons unsalted butter; 2 teaspoons finely grated fresh orange zest; 1 (7-oz) bag sweetened flaked coconut (2 2/3 cups); 2 large egg whites; 1 cup sugar; 1/4 cup water; 2 teaspoons light corn syrup; 1 teaspoon vanilla; 1 teaspoon fresh lemon juice; 2 (9- by 2-inch) round cake pans

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Ambrosia Layer CakeMikkel Vang

Ambrosia may sound exotic, but it's simply chilled fruit (typically oranges or bananas) tossed with coconut and sugar. In some homes, it is served as a salad as well as a dessert. Here, food editor Alexis Touchet put her own spin on this southern classic by bringing cake into the picture, and moving the oranges to the filling and pressing the coconut into the frosting.

Cooks' notes:

· Cake layers (not split horizontally) can be made 3 days ahead and chilled, wrapped individually in plastic wrap. · Filling can be chilled up to 8 hours. Stir before spreading. · Frosting can be made 4 hours ahead and chilled, covered. · Cake can be assembled and frosted 2 hours ahead.

Recipe notes

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