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Ambrosia Cake

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  • Prep 25 min
  • Total 2 hr 10 min
  • Servings 12
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Be proud to serve this moist and delicious citrus-spiked cake all dressed up in snowy white coconut.
Updated Jan 4, 2023
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Cake and Frosting

Orange-Coconut Filling

  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1/3 cup water
  • 1 teaspoon grated orange peel
  • 2 teaspoons orange juice
  • 2 tablespoons flaked coconut


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
  • 2
    To make orange-coconut filling, in small microwavable bowl, mix sugar and cornstarch. Gradually stir in 1/3 cup water. Stir in orange peel and orange juice. Microwave uncovered on High about 1 minute or until mixture thickens and boils; stir. Microwave 30 seconds longer, stirring every 15 seconds. Stir in 2 tablespoons coconut; cool.
  • 3
    Fill cake layers with orange-coconut filling. Frost side and top of cake with frosting. Sprinkle 1/2 cup coconut over top. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    In the southern U.S., ambrosia cake is extremely popular. If you're offered cake in the South without your host mentioning the flavor, take delight; it will likely be ambrosia cake!
  • tip 2
    If you love the warm, nutty flavor of toasted coconut, you can toast it before sprinkling on top. To toast coconut, sprinkle it in an ungreased heavy skillet and cook over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.


Nutrition Facts are not available for this recipe
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