ambrosia coconut cake

By momofsixplus1

Ingredients

• 2 layer size white cake mix
• 1 cup orange juice
• 2 tsp cornstarch
• 8 ounce can crushed pineapple
• 3 egg yolks
• 11 ounce can mandarin orange segments, drained
• 1 cup coconut
• 7.2 ounce package fluffy white frosting mix

Preparation

Step 1

prepare cake mix according to package directions using 3 egg whites and substituting 1/2 cup orange juice for 1/2 cup of the water. bake in two 8-inch round layers. cool

in a medium saucepan combine remaining 1/2 cup orange juice and cornstarch. stir in undrained pineapple. cook and stir over medium heat until thickened and bubbly. cook and stir 1 minute longer. stir about 1/2 cup of hot mixture into egg yolks until thoroughly blended. stir back into pineapple mixture cook and stir 1 minute loger. stir in drained orange segments and 1 cup of the coconut. cool to room temperature.

place 1 cake layer on cake plate or serving platter. spread top with 1/2 of the pineapple filling mixture. top with remaining cake layer. spread top with remaining pineapple mixture. prepare frosting according to package directions. frost sides of cake