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Name: Coconut Spice Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 ts Vanilla extract; 2 c Plus 3 tablespoons sifted; 1 c Shredded sweetened coconut;; 1 c Unsalted butter; room; ; molasses; 2 tb Orange Peel Grated; 3/4 ts Baking soda; 3/4 ts Salt; 2 Eggs; 1/2 c Diced crystallized ginger;; 2 ts Baking Powder; 3/4 ts Ground cinnamon; 3/4 c Buttermilk; ; purpose flour; ; sticks); 1/2 c Plus 2 tablespoons light; 3/4 c Sugar; 1 ts Ground ginger

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INGREDIENTS

1 ts Vanilla extract
2 c Plus 3 tablespoons sifted
1 c Shredded sweetened coconut;
1 c Unsalted butter; room
; molasses
2 tb Orange Peel ; Grated
3/4 ts Baking soda
3/4 ts Salt
2 Eggs
1/2 c Diced crystallized ginger;
2 ts Baking Powder
3/4 ts Ground cinnamon
3/4 c Buttermilk
; purpose flour
; sticks)
1/2 c Plus 2 tablespoons light
3/4 c Sugar
1 ts Ground ginger

Servings

INSTRUCTIONS

MMMMM---------------------------ICING-------------------------------- 8 oz Cream cheese; room -temperature 1/2 c Unsalted butter; room -temperature (1 ; stick) 2 tb Grated orange peel 1 ts Vanilla extract 1 Box powdered sugar; -(1-pound) 1/3 c Minced crystallized ginger; -(scant 2 ounces) 1 c Shredded sweetened coconut; -toasted Tropical fruit such as -pineapple; papaya and -mango, ; cut into bite-size ; pieces For cake: Preheat oven to 350F. 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. Serves 12. Bon Appetit August 1991

NOTES

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Coconut Spice Cake

1 ts Vanilla extract
2 c Plus 3 tablespoons sifted
1 c Shredded sweetened coconut;
1 c Unsalted butter; room
 ; molasses
2 tb Orange Peel Grated
3/4 ts Baking soda
3/4 ts Salt
2 Eggs
1/2 c Diced crystallized ginger;
2 ts Baking Powder
3/4 ts Ground cinnamon
3/4 c Buttermilk
 ; purpose flour
 ; sticks)
1/2 c Plus 2 tablespoons light
3/4 c Sugar
1 ts Ground ginger

MMMMM---------------------------ICING--------------------------------      8 oz Cream cheese; room           -temperature    1/2 c  Unsalted butter; room           -temperature (1           ; stick)      2 tb Grated orange peel      1 ts Vanilla extract      1    Box powdered sugar;           -(1-pound)    1/3 c  Minced crystallized ginger;           -(scant 2 ounces)      1 c  Shredded sweetened coconut;           -toasted           Tropical fruit such as           -pineapple; papaya and           -mango,           ; cut into bite-size           ; pieces   For cake: Preheat oven to 350F. 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.    Serves 12.    Bon Appetit August 1991

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Nutrition

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Serving Size: 1 Serving (1170g)
Recipe Makes: 1 servings

Calories: 2578
Calories from Fat: 464 (18%)

Amt Per Serving		% DV

	Total Fat 51.6g	69 %
	Saturated Fat 16.6g	83 %
	Monounsaturated Fat 19.6g
	Polyunsanturated Fat 6.9g
Cholesterol 2122.4mg		653 %
Sodium 2566.2mg		88 %
Potassium 1065.7mg		28 %
Total Carbohydrate 473.4g		139 %
	Dietary Fiber 3.6g	15 %
	Sugars, other 469.8g
Protein 69.8g		100 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2578

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