Ambrosia Coffee Cake


  • 3 Tbsp. 
    butter or margarine, melted
  • ⅔ cup 
    BeeMaid liquid honey
  • ¼ cup 
    flaked coconut
  • ⅓ cup 
    canned crushed pineapple, well drained
  • 2 Tbsp. 
    orange zest, divided
  • ¼ cup 
    butter, softened
  • egg
  • ½ cup 
  • 1 tsp. 
  • 1 ½ cups 
  • 1 ½ tsp. 
    baking powder
  • ½ tsp. 


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, 1/3 cup BeeMaid Honey, coconut, pineapple and 1 teaspoon orange zest; set aside. Using an electric mixer, beat butter until fluffy. Add 1/3 cup BeeMaid 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.

Recipe courtesy of Recipe courtesy of the National Honey Board