Ambrosia and Coconut Cake..

What is a Thanksgiving feast without that sweet treat after the meal? The most recognized Thanksgiving dessert is pumpkin pie, and while pies are certainly a hit around my families Thanksgiving table, there are several other kinds of traditional desserts that are always served mainly for the memories they bring to the meal. Here are just two of those long remembered recipes and possible ideas for your delicious Thanksgiving desserts.

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The first one is my mom’s white cake smothered in whipped topping and fresh coconut ~ a real treat for those with a sweet tooth.

Twomama's Coconut Cake

Ingredients:
Cake
2¼ cups cake flour, sifted
2½ teaspoons double-baking powder
½ teaspoon salt
1½ cups sugar
½ cup unsalted butter, softened
1 cup milk
1 tablespoon vanilla extract
4 egg whites

Icing
2 cups sugar
2 cups sour cream
18-ounces frozen coconut, thawed, divided
1 cup heavy cream, sweetened and whipped

To make cake: Sift together the dry ingredients and set aside. In a mixing bowl, cream the sugar and butter until smooth and fluffy. Add the milk and vanilla gradually, blending well.

Gradually add the flour mixture to the batter, a little at a time, incorporating well after each addition. Continue stirring until batter is smooth.

In a small bowl, beat the egg whites until stiff pecks form. Fold them lightly into the batter. Pour batter into 2 greased and floured 9-inch cake pans.

Bake at 375 degrees for 25 minutes, or until cake tester comes out clean. Cool for 15 minutes on a wire rack; remove from pans and cool completely.

To make the icing: In a large bowl, combine the sugar, 1 cup sour cream and half of the thawed coconut; set aside. In a large metal chilled metal bowl, whip heavy cream until soft pecks form. Add remaining sour cream and beat until smooth and thick. Fold in remaining coconut, but 1 cup for garnish.

To assemble: Using a bread knife, carefully cut the two 9-inch rounds in half. Place one half on a cake plate and spread half of the sugar/sour cream mixture on top. Repeat with two more layers. The last layer place on top and ice the entire cake, top and sides, with the heavy cream mixture.
Sprinkle with reserved coconut.

Refrigerate cake, covered, for at least 2 to 3 days before serving.

Serves 12

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Ambrosia refers to the food of the Gods in Greek mythology and this dessert lives up to its name. A delicious simple blend of flavors makes this a perfect dessert for holidays or any time of the year.

Here is the original recipe for Ambrosia from Mrs. S. R. Dull's cookbook Southern Cooking, circa 1928. This recipe called for coconut out of a real coconut. I can remember my mother cracking open whole coconut ~ holiday after holiday… once she even stabbed her hand opening the coconut, but that did not stop her making the ambrosia after returning from the emergency room with about 5 stitches in the palm of her hand. Now I use frozen coconut, but there is a difference. The Ambrosia is always served out of a crystal bowl and in champaign glasses.

Ambrosia


Ingredients:
6 oranges, peeled and chopped into ½ -inch pieces
1½ cups frozen coconut, thawed
¾ cup sugar

Mix all ingredients well. Refrigerate and let the flavors mingle for at least a day. Serves 4

This recipe is easy to multiply as needed, to serve your guest.

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George’s notes:

• The other day, Debby at A Feast for the Eyes featured Ida Garten’s coconut cake, which is also a delicious coconut cake.
• In previous post I have two wonderful pies for your Thanksgiving feast ~ Cranberry-Apple and Aunt Esther's Cranberry Pie.