Ambrosia Cake

Ambrosia, food of the gods in Greek mythology is a bit more humble as it's better known as a chilled fruit salad.
This tropical ambrosia cake is made with angel food cake, pineapple curd and orange frosting.  It's heavenly!  If you can buy a store-bought angel food cake - your half way there!  It's a perfectly light, cool dessert for the summer.

To make the cake you'll need:

• 1/4 cup pineapple juice
• 2 large eggs plus 1 egg yolk
• 1/2 cup sugar
• 2 Tbsp. unsalted butter
• Pinch salt
• 3 cups buttercream frosting
• 1 tsp. grated zest plus 2 tsp. juice from 1 orange
• 1 (9-inch) angel food cake
• 1 (15-ounce) can mandarin oranges, drained
• 2 cups sweetened shredded coconut, toasted
• 1 (20-ounce) can pineapple slices, drained and cut into quarters

For the pineapple curd:  Bring pineapple juice to boil in saucepan over medium heat.  Whisk eggs, yolk and sugar in medium bowl.  Whisking constantly, slowly pour hot juice into egg mixture, then return mixture to saucepan and cook, stirring constantly, until thick enough to cling to a spoon, 3-4 minutes.  Off heat, stir in butter and salt, then strain into small bowl.  Cover surface directly with plastic wrap and refrigerate until thickened, at least 1 hour.

For the orange frosting:  Mix frosting with orange zest and juice.*

To assemble: Cut cake horizontally into 4 even layers.  Place bottom layer on platter.  Spread 1/2 cup orange frosting over cake and top with orange slices in a circular pattern.  Place next layer on and spread with pineapple curd.  Top with next cake layer and spread with another 1/2 cup orange frosting and orange slices.  Finish with top layer and coat top and sides of cake with remaining frosting.  Press toasted coconut into sides and decorate with orange and pineapple slices.

To toast coconut:  Place coconut on baking sheet and bake at 350 degrees F. for about 10 minutes stirring occasionally until evenly toasted.

*I only had one can of buttercream frosting.  You will need to buy 2 to make the 3 cups and you should double up on the zest and the juice.
~Adapted from Cook's Country