The combination of coconut and mandarin oranges make this ambrosia dessert cake extra special. The cake is split and filled with whipped cream and decorated with coconut and orange slices.

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Ambrosia Shortcake Recipe

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Ingredients

• 1/4 cup vegetable oil
• 2 egg yolks
• 6 tablespoons water
• 1 tablespoon grated orange zest
• 1/2 teaspoon vanilla extract
• 1/2 cup flaked coconut
• 1 cup plus 2 tablespoons sifted cake flour
• 3/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 4 egg whites
• 1/2 teaspoon salt
• 1/4 teaspoon cream of tartar
• Whipped topping or sweetened whipped cream
• 1 small can Mandarin orange slices, drained
• flaked coconut

Preparation

In a large mixing bowl, combine oil, egg yolks, water, grated orange zest, vanilla, and 1/2 cup coconut.

Add sifted cake flour, sugar, baking powder. Beat mixture for about 30 seconds at low speed of electric hand mixer.

In a separate mixing bowl, beat egg whites with cream of tartar and salt until stiff peaks form. Fold into first mixture gently but thoroughly.

Pour batter into an ungreased square 8x8x2-inch baking pan.

Bake at 350° for about 30 minutes. Cool upside down for 1 hour.

Loosen from pan and split horizontally into 2 layers. Fill  and top with whipped cream.

Decorate with orange slices and sprinkle with more coconut.

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