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Ambrosia Coffee Cake

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Makes 10 Servings
3 Tablespoons Butter or margarine, melted
2/3 cup Bee Maid liquid honey
1/4 cup Flaked coconut
1/3 cup Canned crushed pineapple, well drained
2 Tablespoons Orange zest, divided
1/4 cup Butter, softened
1 Egg
1/2 cup Milk
1 teaspoon Vanilla
1-1/2 cups Flour
1-1/2 teaspoons Baking powder
1/2 teaspoon Salt


Preparation Time: 35 minutes
Cook Time: 8 minutes

Preheat oven to 350°F. Grease and lightly flour an 8-inch square cake pan; set aside. In a small bowl, combine melted butter, honey, coconut, pineapple and 1 teaspoon orange zest; set aside. Using an electric mixer, beat butter until fluffy. Add 1/3 cup honey, egg, milk, vanilla and remaining orange zest and beat on low speed until blended. Add flour, baking powder and salt, and mix on low speed until dry ingredients are moistened. Beat on medium speed for one minute. Spread into prepared pan. Spoon honey coconut mixture carefully over top of batter, spreading evenly. Bake for 30 to 35 minutes, until cake tests done in center. Serve warm.

Source: Recipe courtesy of the National Honey Board