Coconut Cake With Ambrosia

• Coconut Cake
• 1 cup butter, softened
• 2 cups sugar
• 3 1/2 cups cake flour
• 3 teaspoons baking powder
• 1 cup whole milk
• 1 teaspoon vanilla
• 8 egg whites, stiffly beaten
• FROSTING
• 2 cups sour cream
• 1 cup sugar
• 1 cup shredded fresh, or fresh-frozen, coconut
• 1 cup whipping cream
• 1/3 cup sugar
• Ambrosia
• 2 cups mandarin orange segments
• 2 cups pineapple, cut in small pieces (tidbit size)
• 1 cup grated fresh, or fresh-frozen, coconut

1. Blend the butter and sugar until light and fluffy. Stir in vanilla
2. Sift flour with baking powder. Add to butter/sugar mixture alternately with milk, mixing well after each addition.
3. Fold in beaten egg whites.
4. Bake in preheated 350 degree oven, in three greased, floured cake pans, for 25-30 minutes, until a toothpick inserted in center comes on clean. Cool on a wire rack.
5. Mix sour cream, 1 cup of sugar, and 1 1/2 cups coconut; reserve about 2/3 cup. Spread remainder between layers of cake, after cake has completely cooled. (You can make more filling and cut the layers in half horizontally to make a coconut torte --it gets wonderfully moist that way.)
6. Combine cream and 1/3 cup sugar and whip until stiff; fold in reserved filling. Frost outside of cake. Sprinkle with reserved coconut. Refrigerate or freeze.
7. Take about 6 of the orange segments and press them through a sieve to extract juice in a bowl. Add remaining segments, pineapple and coconut. Stir. Serve with coconut cake.

coconut cake, butter, sugar, cake flour, baking powder, milk, vanilla, egg whites, frosting, sour cream, sugar, shredded fresh, whipping cream, sugar, ambrosia, pineapple

Taken from food52.com/recipes/7546-coconut-cake-with-ambrosia (may not work)