Toasted Coconut Ambrosia Cake Recipe | James Beard Foundation

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 1/2 cup pineapple preserves
• 4 large eggs
• 3 cups self-rising flour
• 1 cup sour cream
• 1 teaspoon pure vanilla extract
• 1 (8-ounce) package shredded or flaked coconut
• 12 ounces mascarpone cheese or cream cheese
• 1 1/2 pounds (about 6 cups) confectioners’ sugar
• 1 tablespoon coconut extract