Coconut Spice Cake

Recipe Ingredients

		Cake
2 cups	125g / 4.4oz	Sifted unbleached all-purpose flour - plus
3 tablespoons	45ml	Sifted unbleached all-purpose flour
2 teaspoons	10ml	Baking powder
1 teaspoon	5ml	Ground ginger
3/4 teaspoon	3.8ml	Baking soda
3/4 teaspoon	3.8ml	Salt
3/4 teaspoon	3.8ml	Ground cinnamon
1 cup	198g / 7oz	Unsalted butter - (2 sticks) - room temperature
3/4 cup	148g / 5.2oz	Sugar
2		Eggs
1/2 cup	118ml	Light unsulfured molasses - plus
2 tablespoons	30ml	Light unsulfured molasses
2 tablespoons	30ml	Grated orange peel
1 teaspoon	5ml	Vanilla extract
3/4 cup	177ml	Buttermilk
1 cup	93g / 3.3oz	Shredded sweetened coconut - toasted
1/2 cup	73g / 2.6oz	Diced crystallized ginger - (abt 2 1/2 oz)
		Icing
8 oz	227g	Cream cheese - room temperature
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick) - room temperature
2 tablespoons	30ml	Grated orange peel
1 teaspoon	5ml	Vanilla extract
1		Box powdered sugar - (1 lb)
1/3 cup	30g / 1.1oz	Minced crystallized ginger - (scant 2 oz)
1 cup	93g / 3.3oz	Shredded sweetened coconut - toasted
		Tropical fruit - cut bite size
		= (such as pineapple, papaya and mango)

Recipe Instructions

For Cake: Preheat oven to 350 degrees. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment. Butter parchment; dust pans with flour.

Sift flour, baking powder, ground ginger, baking soda, salt and ground cinnamon into medium bowl. Using electric mixer, cream unsalted butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time. Add unsulfured molasses, grated orange peel and vanilla extract and beat 1 minute at high speed until well blended. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Fold in shredded coconut and crystallized ginger.

Divide batter between prepared pans. Bake until cakes begin to pull away from sides of pans, about 30 minutes. Cool in pans on rack 5 minutes. Invert cakes onto racks. Remove parchment and cool completely.

For Icing: Using electric mixer, beat cream cheese and butter until smooth. Mix in orange peel and vanilla. Beat in sugar. Mix in ginger.

Place 1 cake layer on platter, flat-side down. Spread with some of icing. Sprinkle with 3/4 cup coconut. Top with second layer, flat-side up. Spread remaining icing over top and sides of cake. Arrange remaining coconut around top edge of cake. (Can be prepared 1 day ahead. Chill until icing is set; wrap lightly with plastic and refrigerate. Bring to room temperature.) Place fruit around base of cake.

This recipe yields 12 servings.

Source:
Bon Appetit, August 1991

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