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Holiday Ambrosia Cake

 Holiday Ambrosia Cake
"This is from an old recipe that came to me as a typical fruit cake, but I added pineapple, coconut and pineapple juice which made it really moist, and gave it a bit of a tropical taste." – Dotty Stodulski, North Port, Florida
12 ServingsPrep: 40 min. Bake: 50 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 4 eggs
  • 1 teaspoon coconut extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened pineapple juice
  • 2-1/4 cups flaked coconut
  • 1-1/2 cups chopped candied pineapple
  • 1 cup chopped macadamia nuts
  • 1 cup golden raisins
  • 1/2 cup chopped dried mangoes
  • 1/2 cup chopped green candied cherries
  • 1/2 cup chopped red candied cherries
  • COCONUT GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons coconut milk or milk
  • 1/4 teaspoon coconut extract
  • 1/4 teaspoon vanilla extract

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • extract. Combine the flour, baking powder and salt; add to the

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Holiday Ambrosia Cake (continued)

Directions (continued)

  • creamed mixture alternately with pineapple juice, beating well after
  • each addition. Fold in the coconut, pineapple, macadamia nuts,
  • raisins, mangoes and candied cherries.
  • Transfer to a greased and floured 10-in. fluted tube pan. Bake at
  • 350° for 50-60 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from pan
  • to a wire rack to cool completely.
  • In a small bowl, combine the confectioners' sugar, coconut milk and
  • extracts. Drizzle over cake. Yield: 12 servings.
Nutritional Facts: 1 slice equals 613 calories, 25 g fat (13 g saturated fat), 91 mg cholesterol, 331 mg sodium, 95 g carbohydrate, 4 g fiber, 7 g protein.