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Tropical Gingerbread Cake

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield 16 servings (serving size: 1 slice)
For taller layers, use two (eight-inch) pans and bake just until a toothpick comes out clean. You can also swap the orange marmalade for lime or ginger preserves.

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

Nutrition Information

  • calories 253
  • caloriesfromfat 26 %
  • fat 7.4 g
  • satfat 4.5 g
  • monofat 1.8 g
  • polyfat 0.4 g
  • protein 3.7 g
  • carbohydrate 44 g
  • fiber 0.6 g
  • cholesterol 41 mg
  • iron 1.1 mg
  • sodium 117 mg
  • calcium 39 mg

How to Make It

  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.