tropical gingerbread cake

Tropical Gingerbread Cake
Adapted from Cooking Light magazine

Ingredients
Cake:
Cooking spray
9 ounces all-purpose flour (about 2 cups)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup granulated sugar, divided
1/2 cup packed brown sugar
2 tablespoons finely chopped peeled fresh ginger
2 large egg yolks
2 tablespoons molasses
3/4 cup light coconut milk
4 large egg whites

Frosting:
3 large egg whites
Dash of salt
3/4 cup granulated sugar
1/4 cup water
1/2 teaspoon vanilla extract

Remaining ingredients:
1/4 cup orange marmalade
1/4 cup flaked sweetened coconut, toasted

Instructions
1. Preheat oven to 350°.

2. To prepare cake, lightly coat 2 (9-inch) cake pans with cooking spray.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and 1/4 teaspoon salt, stirring well with a whisk.

4. Place butter, 1/2 cup granulated sugar, brown sugar, and ginger in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg yolks, 1 at a time, beating well after each addition. Beat in molasses. Beating at low speed, add flour mixture to butter mixture alternately with coconut milk, beginning and ending with flour mixture.

5. Place 4 egg whites in a large, clean bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.

6. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Pour batter into prepared pans.

7. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans; cool completely on wire racks.

8. To prepare frosting, place 3 egg whites and dash of salt in a large bowl; beat with a mixer at high speed until foamy using clean, dry beaters. Combine 3/4 cup granulated sugar and 1/4 cup water in a small saucepan; bring to boil. Cook, without stirring, until candy thermometer registers 250°. Pour hot sugar syrup in a thin stream over egg white mixture, beating at high speed until stiff peaks form. Beat in vanilla.

9. Place 1 cake layer on a plate; spread with marmalade and 1 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle top of cake with toasted coconut. Store cake loosely covered in refrigerator.

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