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Holiday Ambrosia Cake

This is from an old recipe that came to me as a typical fruitcake. 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
  • Total Time
    Prep: 40 min. Bake: 50 min. + cooling
  • Makes
    12 servings


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 4 large eggs, room temperature
  • 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 sweetened shredded 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
  • 1 cup confectioners' sugar
  • 2 tablespoons coconut milk or 2% milk
  • 1/4 teaspoon coconut extract
  • 1/4 teaspoon vanilla extract


  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; add to the 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° until a toothpick inserted in the center comes out clean, 50-60 minutes. 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.
Nutrition Facts
1 slice: 613 calories, 25g fat (13g saturated fat), 91mg cholesterol, 331mg sodium, 95g carbohydrate (65g sugars, 4g fiber), 7g protein.

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Average Rating:
  • Cyndyth
    Dec 3, 2014

    I made this and it by far was one of the BEST fruitcakes I've ever had. It was not dry or crumbly - the only thing I changed was substituting chopped almonds for the macadamia nuts due to availability. I suggest using the real butter and watching the baking time like crazy. If it is a little drier than desired, do a simple syrup with rum to coat with... problem solved haha!

  • destine
    Dec 10, 2012

    If it comes out dry and heavy or it crumbles when you cut it, you probably left it in the oven too long. Not all ovens heat the same. You have to monitor whatever you're baking and not just rely on the time stated in the recipe. Also, if a recipe calls for butter it's a good idea to use exactly that. Some of the new healthy Omega 3 oil spreads are not meant for cooking and baking. Be sure to look at the label to see if it's okay to use in baking. I have used Lou Ana coconut oil in this recipe with very good results and flavor. This year my dried mango was tough and hard so I soaked it in warm coconut rum with wonderful results.

  • Linda102345
    Jun 19, 2011

    It a very dry cake and heavy

  • destine
    Mar 18, 2011

    This has become my favorite fruitcake recipe. It doesn't have that heavy, overwhelming taste and texture of typical fruitcakes. I have substituted mango nectar for the juice and it's fantastic that way too. Even people who don't typically like fruitcake will like this.

  • kayitten
    Jan 2, 2011

    The taste was great. But when I cut it, it crumbled into pieces. Do you have any idea what I did wrong?

  • mjwestmoreland
    Dec 13, 2010

    Wonderful taste. Everyone wanted the recipe.

  • mjwestmoreland
    Dec 13, 2010

    awesome tasteThis cake is awesome!!! Great smell and great taste.