Ambrosia Angel Food Cake

This cake is a little bit weird to me, but in a totally good way.  I have never really had or experienced, or heard about frosted angel food cake.  For me, angel food cake has always gone with whipped cream and fruit.  I'm not a super angel food cake fan anyway, but this cake has a fun story.  Seriously, about 9 or 10 years ago, either my mom or I made this cake and it was a disaster (so it was probably me...).  Literally the only thing I remember about this cake was that it was a gloopy slippery slidey mess.  The filling was spilling out and frosting was sliding off all over the place.  So, me being me, I decided to try it again. Because it wasn't painful enough the first time?  Probably.  So, long story short, 2 batches of pineapple curd, just enough frosting to cover the cake, frosting it multiple times because the crumbly nature of angel food cake is not conducive to frosting staying on, and thank goodness for toasted coconut because oh the crumbs in the frosting (there's a reason no one frosts angel food cake, people!).  So, I worked through the headaches so you don't have to!  You're welcome.  Did I mention this cake is really delicious?

Ambrosia Angel Food Cake

Pineapple Curd:
1/4 cup granulated sugar
1 Tablespoon cornstarch
2 eggs
1/4 cup pineapple juice (use juice from the sliced pineapple)
1 Tablespoon butter

Vanilla Frosting:
1/2 cup (1 stick) butter, room temperature
1/2 cup shortening
1 teaspoon vanilla extract
4 cups powdered sugar
1 to 2 Tablespoons milk
2 teaspoons orange zest

Assembly:
1 prepared angel food cake, cut horizontally in 4 even layers
2 15-ounce cans (or 3 11-ounce cans)mandarin oranges, well drained and halved lengthwise
1 can (20 ounces) pineapple slices, well drained, cut in half, juice reserved for curd
1 1/2 cups shredded coconut, toasted

For the pineapple curd, in a small saucepan whisk together the sugar, cornstarch, eggs, and pineapple juice until combined.  Heat over medium heat, whisking constantly, until thickened and just starting to bubble.  Remove from heat and stir in the butter until completely melted.  Transfer pineapple curd to a bowl, cover with plastic wrap, and chill until cold.

For the frosting, cream together the butter, shortening, and vanilla extract.  Beat in the powdered sugar, one cup at a time, until smooth.  Beat in enough  milk to reach the desired consistency.  Place one cup of the frosting in a small bowl and stir in the orange zest.

To assemble the cake, place the bottom layer on a serving plate and spread with half of the orange frosting, and top with half of the orange slices (about 20 to 25). Place the next layer on top of the oranges and spread with the pineapple curd.  Place the third layer on top of the pineapple curd and spread with the remaining orange frosting and orange slices (again, about 20 to 25).  Place the top layer on top of the cake, and frost the top and sides of the cake with the vanilla frosting.  This may be a little bit tricky since the outside of an angel food cake is so crumbly, the frosting won't want to stick at first.  Just keep on smoothing it on, and it will come together (Also, don't mind the crumbs.  I'm pretty sure they're inevitable, and will be covered up with coconut anyway). Press the toasted coconut into the sides of the cake, and arrange the pineapple slices on top.  Makes 12 to 16 servings.

Enjoy!  -Cardamommy