Recipe Ambrosia Cake (Cake)

Required Ingredients:

• 2/3 cup shortening
• 1 3/4 cups white sugar
• 2 1/2 cups sifted cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 cup flaked coconut
• 1 1/2 teaspoons vanilla extract
• 5 egg whites
•  
• 1/2 cup white sugar
• 1 1/2 teaspoons cornstarch
• 1 tablespoon butter
• 1 egg yolk, beaten
• 1/3 cup flaked coconut
• 2 tablespoons orange zest
• 1 tablespoon orange juice
• 1 tablespoon lemon juice
•  
• 1 cup white sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 2 egg whites
• 1 teaspoon almond extract

Preparing/Cooking:

• Preheat the oven to 350 degrees F (175 degrees C).
• Grease and flour two 9 inch round cake pans.
• In a large bowl, cream together the shortening and 1 3/4 cups sugar until light and fluffy.
• Combine the flour, baking powder and salt; stir into the creamed mixture alternately with the milk, beginning and ending with the flour.
• Stir in vanilla and 1 cup coconut.
• In a separate glass or metal bowl, whip egg whites to soft peaks.
• Fold egg whites into the cake batter.
• Divide the batter evenly between the prepared pans.
• Bake for 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cakes comes out clean.
• Cool cakes in pans over a wire rack.
• When cakes are cool enough to handle, tap out of the pan to cool completely.
• Spread the Citrus Coconut Filling between the layers, and frost the outside with fluffy white frosting.
• To make the Citrus Coconut Filling: Whisk together 1/2 cup sugar and cornstarch in a small saucepan.
• Add butter, coconut, and egg yolk, and cook over medium heat stirring constantly until the butter is melted, and the mixture has thickened.
• Remove from heat, and stir in the orange zest, orange juice and lemon juice.
• To make Fluffy White Frosting: Combine 1 cup sugar with corn syrup and water in a small saucepan over medium heat.
• Bring to a boil, stirring occasionally to dissolve sugar.
• Continue cooking without stirring, until the temperature is between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• In a large glass or metal bowl, whip remaining 2 egg whites until soft peaks form.
• Pour the hot syrup in a thin stream into the egg whites while continuing to whip until thick and glossy.
• Stir in almond extract.

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