Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Wendy Kalen
Recipe by Cooking Light December 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary

Yield:
16 servings (serving size: 1 slice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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

  • 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.

  • 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.

  • 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.

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

253 calories; calories from fat 26%; fat 7.4g; saturated fat 4.5g; mono fat 1.8g; poly fat 0.4g; protein 3.7g; carbohydrates 44g; fiber 0.6g; cholesterol 41mg; iron 1.1mg; sodium 117mg; calcium 39mg.
Advertisement