Ambrosia Cake
Pineapple Curd:
Bring juice from canned pineapple to boil. Whisk together eggs, yolk, and sugar in medium bowl. Add to pineapple juice, whisking continuously over medium heat until it becomes thick (3-4 minutes). Take off heat, stir in butter and salt. Pour in small bowl, cover with plastic wrap and refrigerate for 1 hour.
Cake:
Bake cake according to package directions. When cooled, slice horizontal into 3 even layers.
Take vanilla frosting, orange juice and orange zest; stir to combine.
Place bottom layer of cake on platter, spread 1/2 of orange frosting on bottom layer, top with mandarin oranges.
Place another layer of cake on top, spread pineapple curd over this layer and top with 4 slices of pineapple rings cut into 1/2.
Add third layer of cake, frost all around the sides with rest of orange frosting. Frost top with cream cheese frosting.
Layer 4 pineapple rings on top, cut into 1/4 and second can of mandarin oranges.
Press toasted coconut into sides and on top of cake.
Ingredients
1 cup pineapple juice
2 eggs
1/2 cup sugar
2 tablespoons unsalted butter
pinch of salt
16 ounces vanilla frosting
8 ounces cream cheese frosting
2 teaspoons orange juice
zest of half an orange
1 angel food cake, baked, cooled
2 cans (15 oz. ea) mandarin orange slices, drained
1 (20 oz.) can pineapple slices, drained and cut into quarters
2 cups sweetened shredded coconut
