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Ambrosia Filling

Ambrosia Filling

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

Southern Living DECEMBER 2013

  • Yield: Makes about 2 1/4 cups
  • Hands-on:25 Minutes
  • 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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Ambrosia Filling recipe