Coconut Spice Cake
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
57
Spice
52
Sweetness
52
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tsps
Baking Powder1 tsp
Ground Ginger3 tsp
Baking Soda3 tsp
Salt3 tsp
Ground Cinnamon3 cup
Sugar2
Eggs2 tbsps
Orange Peel (grated)1 tsp
Vanilla Extract3 cup
ButtermilkDirections:
1
Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides
2
Line bottoms with parchment
3
For cake: Preheat oven to 350°F
4
Butter parchment; dust pans with flour
5
Sift flour, baking powder, ground ginger, baking soda, salt and ground cinnamon into medium bowl
6
Using electric mixer, cream unsalted butter and sugar in large bowl until fluffy
7
Beat in eggs 1 at a time
8
Add unsulfured molasses, grated orange peel and vanilla extract and beat 1 minute at high speed until well blended
9
Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients
10
Fold in shredded coconut and crystallized ginger
11
Divide batter between prepared pans
12
Bake until cakes begin to pull away from sides of pans, about 30 minutes
13
Cool in pans on rack 5 minutes
14
Invert cakes onto racks
15
Remove parchment and cool completely
16
Preheat oven to 350°F
17
Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides
18
Line bottoms with parchment
19
Butter parchment; dust pans with flour
20
Sift flour, baking powder, ground ginger, baking soda, salt and ground cinnamon into medium bowl
21
Using electric mixer, cream unsalted butter and sugar in large bowl until fluffy
22
Beat in eggs 1 at a time
23
Add unsulfured molasses, grated orange peel and vanilla extract and beat 1 minute at high speed until well blended
24
Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients
25
Fold in shredded coconut and crystallized ginger
26
Divide batter between prepared pans
27
Bake until cakes begin to pull away from sides of pans, about 30 minutes
28
Cool in pans on rack 5 minutes
29
Invert cakes onto racks
30
Remove parchment and cool completely
31
For icing: Using electric mixer, beat cream cheese and butter until smooth
32
Mix in orange peel and vanilla
33
Beat in sugar
34
Mix in ginger
35
Using electric mixer, beat cream cheese and butter until smooth
36
Mix in orange peel and vanilla
37
Beat in sugar
38
Mix in ginger
39
Place 1 cake layer on platter, flat side down
40
Spread with some of icing
41
Sprinkle with 3/4 cup coconut
42
Top with second layer, flat side up
43
Spread remaining icing over top and sides of cake
44
Arrange remaining coconut around top edge of cake
45
(Can be prepared 1 day ahead
46
Chill until icing is set; wrap lightly with plastic and refrigerate
47
Bring to room temperature
48
) Place fruit around base of cake
49
Place 1 cake layer on platter, flat side down
50
Spread with some of icing
51
Sprinkle with 3/4 cup coconut
52
Top with second layer, flat side up
53
Spread remaining icing over top and sides of cake
54
Arrange remaining coconut around top edge of cake
55
(Can be prepared 1 day ahead
56
Chill until icing is set; wrap lightly with plastic and refrigerate
57
Bring to room temperature
58
) Place fruit around base of cake