Made with orange segments and crushed pineapple, discover luscious Ambrosia Filling between each cake layer of Ambrosia Coconout Cake.
Makes about 2 1/4 cups
Total time: 8 Hours, 25 Minutes
1 navel orange
1 (8-oz). can crushed pineapple in juice
3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon table salt
3/4 cup heavy cream
3 large egg yolks
2 tablespoons butter
1/4 teaspoon coconut extract
1 cup toasted sweetened coconut
Grate zest from orange to equal 2 tsp. Peel and section orange; chop segments. Place orange and pineapple in a strainer, and drain. Whisk together sugar, cornstarch, and salt in a 3-qt. saucepan. Whisk in cream and egg yolks. Bring to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from heat; whisk in butter and coconut extract. Stir in orange-pineapple mixture, coconut, and orange zest. Transfer to a bowl, place plastic wrap directly on filling, and chill 8 to 48 hours.