Ingredients:
- 1 10-inch sponge or angel cake
- 2 cups sour cream
- 1 (20 ounce) can crushed pineapple, drained
- 1 can flaked coconut, or about 1 1/4 cups
- 1/4 cup light brown sugar, packed
- 1 (11 ounce) can mandarin orange sections, drained
Preparation:
Cut cake horizontally into 3 even layers. Combine sour cream, crushed pineapple, coconut, and brown sugar.
Place bottom layer of cake on serving plate; top with one-third of the pineapple mixture. Add second layer of cake; top with another one-third of pineapple mixture. Top with final cake layer and spread with remaining pineapple mixture. Arrange mandarin orange sections around the top and chill thoroughly.
Keep this ambrosia cake refrigerated.
More Angel Food Cake
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Angel Food Cake I
Angel Food Cake II
Brown Sugar Angel Food Cake
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Summer Delight Angel Food Cake Dessert
Lemon Chiffon Cake
Sponge Cake Roll
Tropical Chiffon Cake
Sponge Cakes
Cake Recipes
Cheesecakes
Angel Food Cakes
Ice Cream Desserts
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