Ambrosia Cake Recipe (with Video)

Ingredients

• 2 3/4 cups/344 grams all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup/118 milliliters whole milk
• 1/2 cup/118 milliliters unsweetened coconut milk
• 1 tablespoon coconut rum or dark rum (or use 1 teaspoon coconut extract)
• 1 teaspoon vanilla extract
• 12 tablespoons/170 grams unsalted butter (1 1/2 sticks), softened
• 1/4 cup/59 milliliters virgin coconut oil, melted and cooled (or use more butter)
• 1 1/2 cups/300 grams sugar
• 4 large eggs, room temperature, whites and yolks separated
• 1 1/4 teaspoons finely grated clementine zest (from about 2 clementines)
• 1/3 cup/78 milliliters fresh clementine juice (from about 4 clementines), plus 2 1/2 teaspoons finely grated clementine zest
• 1/3 cup/78 milliliters fresh lemon juice
• 4 large eggs
• 4 large egg yolks (reserve whites for frosting)
• 7 tablespoons/88 grams sugar
• Pinch kosher salt
• 12 tablespoons/170 grams unsalted butter (1 1/2 sticks), cubed
• 1/4 teaspoon vanilla extract
• 4 large egg whites
• 1 cup/200 grams sugar
• 1/4 teaspoon cream of tartar
• 8 to 10 seedless clementines
• 1 1/2 to 3 cups/100 to 200 grams shredded sweetened or unsweetened coconut, to taste
• Strawberries, sliced (optional)