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Ambrosia Bundt Cake

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!
Prep Time36 mins
Cook Time1 hr 5 mins
Rest2 hrs
Total Time3 hrs 41 mins
Course: Dessert
Cuisine: American
Keyword: Ambrosia Bundt Cake
Servings: 16
Calories: 356kcal


  • 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


  • 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!


This Ambrosia Bundt Cake recipe packs all the flavors you know and love about that sweet and fluffy summer salad but in the convenience of a slice. We hope you love this cake as much as my family does! 


Calories: 356kcal | Carbohydrates: 37g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 182mg | Potassium: 203mg | Fiber: 2g | Sugar: 22g | Vitamin A: 436IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 1mg