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Holiday Ambrosia Cake

Total Time

Prep: 40 min. Bake: 50 min. + cooling

Makes

12 servings

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
Holiday Ambrosia Cake Recipe photo by Taste of Home

Ingredients

  • 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
  • COCONUT GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons coconut milk or 2% milk
  • 1/4 teaspoon coconut extract
  • 1/4 teaspoon vanilla extract

Directions

  1. 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.
  2. 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.
  3. In a small bowl, combine the confectioners' sugar, coconut milk and extracts. Drizzle over cake.

Nutrition Facts

1 piece: 613 calories, 25g fat (13g saturated fat), 91mg cholesterol, 331mg sodium, 95g carbohydrate (65g sugars, 4g fiber), 7g protein.

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