Made with orange segments and crushed pineapple, discover luscious Ambrosia Filling between each cake layer of Ambrosia Coconout Cake.
This recipe goes with Ambrosia Coconut Cake
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Total: 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.
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