Ambrosia Bundt Cake is a fun twist on classic Ambrosia Salad, baked into a cake! Our Ambrosia Cake recipe packs all the coconut citrus flavors into a bundt cake that everyone enjoys!
You’re going to love serving up this Ambrosia Coconut Cake for BBQs, parties, and any occasion in between. It is as simple and easy to make as preparing the salad itself but way more convenient for storing and serving. This cake is packed with so much flavor in every bite that it may just become your new favorite summer recipe.
What is Ambrosia Bundt Cake?
This ambrosia fruit cake is a combination of everything you already know and love about ambrosia salad but in a convenient slice. This cake has oranges for tangy flavored goodness, and coconut in every soft and fluffy piece. Best of all it is topped with a homemade whipped cream frosting and more flaked coconut, giving it a tropical taste and we are totally here for it!
Ambrosia Cake Ingredients
-Cake flour: You will need 2 ¼ cups of cake flour for the base of the cake recipe. This is not the same as all-purpose flour, cake flour is finer in texture and gives a much fluffier end result.
-Baking powder: 3 teaspoons of baking powder will help the cake to puff up nicely as it bakes.
-Sugar: You will need 1 ½ cups of granulated sugar to help sweeten the cake wonderfully.
-Eggs: Use 6 eggs to help bind the cake together.
-Water: Using ¾ cups of water will help to get the cake to the perfect consistency.
-Vegetable oil: You will need ½ cup of vegetable oil to give the cake much-needed fats for staying moist.
-Orange: You will want to use 2 tablespoons of grated orange peel as well as 1 sectioned orange. In total, you will want 3 oranges on hand for this recipe.
-Coconut: 1 ⅓ cups of flaked coconut will go into the cake to give it great flavor and texture in every bite. I used sweetened coconut flakes, but you can also easily sub in unsweetened as well.
-Salt: Use 1 teaspoon of sea salt to help naturally enhance the flavors in this cake.
-Cream of tartar: By adding ½ teaspoon of cream of tartar you will give the cake a tangy flavor that works perfectly for recreating a real ambrosia salad.
For the frosting, you will need:
-Powdered sugar: You will need 3 tablespoons of powdered sugar to help the frosting be sweet and smooth.
-Heavy cream: Using 1 ½ cups of heavy cream will make for a nice creamy whipped cream.
-Vanilla & Almond Extracts: Give the whipped cream a nicer flavor by adding in 1 ½ teaspoons of vanilla extract and ¼ teaspoon of almond extract.
-Flaked coconut: You can want ½ cup of flaked coconut for the frosting and another 1/2 cup for topping the cake with after it’s been covered.
How to make Ambrosia Bundt Cake
Preheat your oven to 325 degrees F. Lighting coat the inside of the bundt pan with non-stick spray, set aside.
In a small mixing bowl sift together the cake flour, baking powder, and sugar. If you do not have a sifter you can simply whisk them together for a similar effect.
In two separate small bowls, separate the egg whites from the egg yolks by placing all of the whites in one bowl and all of the yolks in another. You will need both of these bowls for two separate steps.
Use 2 of your three oranges to grate and zest out 2 tablespoons worth of orange rind.
In a medium size bowl mix the orange zest with your egg yolks, water, oil, 1 ⅓ cups coconut flakes, and vanilla. Pour the flour mixture on top and mix with a wooden spoon or electric mixer until combined and set aside.
Using a stand mixer or electric mixer, beat your egg whites with the sea salt using a whisk attachment on low speed until the eggs become frothy. Then add in the cream of tartar and continue beating but increase the speed to a 6 and beat until the eggs form soft peaks.
Proceed to turn up the speed to high and continue beating until the egg whites are stiff peaks. For this recipe, the egg whites need to be stiffer than if they were made for meringue or angel food cake.
When beating egg whites, do not overbeat, this will turn your egg whites watery and not good to use. If you accidentally get to this stage, it is best to start over.
Slowly pour the egg whites over the rest of the batter and fold them together gently until combined. Pour the cake batter into the bundt cake pan.
Bake for 1 hour and 5 minutes.
Once baked, remove the cake from the oven and invert the pan over a glass to cool for 1-2 hours. This inversion will help the cake to cool more evenly.
Once cooled, remove the bundt pan first by carefully running a knife along the edges and center of the cake, then slide your hand around the outside curves to help loosen the cake and place it onto a cake stand.
Making the frosting
Create the frosting by placing the heavy cream, powdered sugar, vanilla, and almond extract in a bowl of a stand mixer until whipped cream consistency. If you do not have a stand mixer use a electric mixer.
Add in ½ cup of flaked coconut and fold until combined.
Spread the frosting over the top and sides of the cake, making sure to cover it well.
Sprinkle the remaining coconut on the cake. Peel your remaining orange, cut it into sections and garnish the cake with it.
Slive and serve. Enjoy!
Ambrosia Bundt Cake
- 2 ¼ cup cake flour
- 3 teaspoon baking powder
- 1 ½ cup granulated sugar
- 6 eggs
- ¾ cup water
- ½ cup vegetable oil
- 2 tablespoon orange zest (about 2 oranges)
- 1 ⅓ cup flaked coconut
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
- ½ teaspoon cream of tartar
- 1 orange sectioned
AMBROSIA CREAM INGREDIENTS:
- 3 tablespoon powdered sugar
- 1 ½ cup heavy cream
- 1 ½ teaspoon vanilla
- ¼ teaspoon almond extract
- ½ cup flaked coconut + ½ cup for topping the cake
- Preheat oven to 325 F.
- In a small mixing bowl, sift together cake flour, baking powder, and sugar.
- With two separate small bowls, separate the egg whites in one and egg yolks in the other. You will need these for two separate steps.
- Using two of your three oranges, grade the orange rind to make about 2 TBSP.
- In a separate medium mixing bowl, place the egg yolks, water, oil, orange zest, coconut and vanilla, pour the flour mixture on top. Mix by hand with a wooden spoon, or a stand or hand mixer works well. Set aside.
- Using a stand mixer bowl, put the 6 egg whites in it and sea salt. Using the whisk attachment, beat the egg whites on low (speed 2) until the eggs start to become frothy. Once frothy, add the cream of tatar and continue beating but increase the speed to 6 until they start to get a soft peak. Turn the speed up to 8, and continue beating until the egg whites are at the stiff stage. For this recipe, the egg whites need to be stiffer than for meringue or angel food cake.
- Slowly pour the beaten egg whites over the rest of the batter. Fold in the egg whites gently until combined.
- Lightly spray oil on a bundt pan, and slowly pour the batter into it evenly. Bake for 1 hour 5 minutes.
- Once baked, remove from the oven and invert the pan over a glass to cool for 1-2 hours. This inversion helps to cool the bottom of the cake more evenly.
- Once cooled, remove from the bundt pan first by carefully running a butter knife along the edges & center, then sliding your hand around the outside curves to loosen the cake and remove onto a cake stand.
- Make the whipped cream topping by placing the heavy cream, powdered sugar, vanilla, and almond extract in a bowl of a stand mixer. Mix on Med-high until you have created whipped cream consistency.
- Add in ½ cup of flaked coconut, and fold until combined.
- Spread on the top & sides of the cake, being sure to cover all of it.
- Sprinkle the remaining coconut on the cake. Peel oranges, cut into sections, and garnish cake. Serve and enjoy!
How to make a bundt cake without a bundt cake pan?
Instead of using a bundt cake pan for this recipe, you can use a tube pan. If using a tube pan, make sure to remove the baked cake by only running a knife along with the outside edges of the pan.
How long is ambrosia cake good for?
This cake can last up to 3 days if kept stored well covered in the fridge. I recommend eating it sooner rather than later for the best flavorful results and textures in every bite.
What if I don’t have cake flour?
There is a trick for substituting cake flour for all-purpose flour if you find yourself without cake flour. For every 1 cup of cake flour called for use 3/4 cup all purpose flour and 2 tablespoons of cornstarch. The cornstarch added to the all purpose flour helps hinder the formation of some of the gluten in the all-purpose flour. The result is a cake that’s just as delicate as it would be if you used store-bought cake flour.
Want more fabulous bundt cake recipes? We’ve got you covered!
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- POPPY SEED BUNDT CAKE
- APPLE BUNDT CAKE
- ORANGE JUICE BUNDT CAKE
- PUMPKIN BUNDT CAKE WITH CARAMEL GLAZE
- LEMON PUDDING BUNDT CAKE
- VANILLA BUNDT CAKE
- ICED LEMON BUNDT CAKE
- ALMOND BUNDT CAKE
- EASY PINEAPPLE BUNDT CAKE
- PINK DONUT BUNDT CAKE
- EASY CHOCOLATE BUNDT CAKE
- CHOCOLATE CHIP BUNDT CAKE
- GLAZED STRAWBERRY BUNDT CAKE
This Ambrosia Bundt Cake recipe is sure to be a huge hit at your next BBQ or summer party. Filled with fun tropical Ambrosia Bundt Cake is a fun twist on the household favorite Ambrosia Salad, but in a bundt cake pan!