Coconut Gingerbread Cake Recipes

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COCONUT GINGERBREAD CAKE



Coconut Gingerbread Cake image

This unusual dessert came from a little book I bought at a flea market many years ago. The broiled orange-coconut topping really dressed up a boxed gingerbread mix. When I bring it to potlucks and family get-togethers, it never lasts long! -Paula Hartlett, Mineola, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 9 servings.

Number Of Ingredients 5

1 package (14-1/2 ounces) gingerbread cake/cookie mix
1 large navel orange
1-1/3 cups sweetened shredded coconut
1/2 cup packed brown sugar
2 tablespoons orange juice

Steps:

  • Prepare and bake cake according to package directions, using a greased 8-in. square baking pan. Cool slightly on a wire rack. , Grate 1 tablespoon of peel from the orange; set aside. Peel and section orange, removing white pith; dice the orange., In a small bowl, combine the coconut, brown sugar, orange juice, diced orange and reserved peel; spread over warm cake. Broil 4 in. from the heat for 2-3 minutes or until the top is lightly browned. Cool on a wire rack.

Nutrition Facts : Calories 323 calories, Fat 11g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 341mg sodium, Carbohydrate 55g carbohydrate (35g sugars, Fiber 2g fiber), Protein 3g protein.

GINGER-LIME COCONUT CAKE WITH MARSHMALLOW FROSTING



Ginger-Lime Coconut Cake with Marshmallow Frosting image

Categories     Cake     Milk/Cream     Egg     Ginger     Dessert     Bake     Lime     Coconut     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 26

Ginger-lime curd
3 large eggs
3 large egg yolks
1/2 cup sugar
1/2 cup fresh lime juice
1/4 cup grated lime peel (from about 12 limes)
1 tablespoon grated peeled fresh ginger
Pinch of salt
6 tablespoons (3/4 stick) unsalted butter, cut into pieces, room temperature
Cake
5 cups sifted cake flour (sifted, then measured)
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
3 cups sugar
8 large eggs
2 cups buttermilk, room temperature
Bamboo skewers
Frosting
1 1/2 cups sugar
2 large egg whites
1/3 cup water
2 teaspoons light corn syrup
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1 7-ounce package sweetened flaked coconut (about 3 cups)

Steps:

  • For ginger-lime curd:
  • Whisk eggs, yolks, sugar, lime juice, lime peel, ginger, and salt in large metal bowl to blend. Place bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water); whisk constantly until curd thickens, about 8 minutes. Remove bowl from over simmering water; whisk butter into curd. Strain through fine strainer set over bowl; discard solids in strainer. Press plastic wrap directly onto surface of curd; chill overnight. (Curd can be made up to 2 days ahead. Keep refrigerated.)
  • For cake:
  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat oven to 350°F. Butter four 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms of pans with parchment paper rounds. Butter parchment; dust with flour. Sift flour, baking soda, and salt into large bowl. Using electric mixer, beat butter in another large bowl until smooth. Gradually add sugar and beat until very well blended, about 5 minutes. Beat in eggs 1 at a time, scraping down sides of bowl before each addition. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Divide batter equally among prepared cake pans.
  • Place 2 cake pans on top rack of oven and 2 pans on bottom rack; bake until golden and tester inserted into cake centers comes out clean, reversing pans after 15 minutes, about 30 minutes total. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks; peel off parchment paper. Turn cakes right side up on racks; cool cakes completely.
  • Place 1 cake layer on platter. Spread 1/3 of ginger-lime curd (about 1/2 cup) over, leaving 1/2-inch plain border around edge of cake. Repeat procedure on 2 more cake layers. Let each cake layer stand 10 minutes. Stack cake layers, curd side up. Top with fourth cake layer. Let cake stand at room temperature while preparing frosting. Insert 3 or 4 bamboo skewers from top to bottom into cake to hold stacked cake layers in place while frosting.
  • For frosting:
  • Whisk sugar, egg whites, 1/3 cup water, light corn syrup, and cream of tartar in large metal bowl to blend. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water). Using handheld electric mixer, beat on medium speed until mixture resembles soft marshmallow fluff, about 4 minutes. Increase mixer speed to high and beat until mixture is very thick, about 3 minutes longer. Remove bowl from over simmering water. Add vanilla extract and continue beating until marshmallow frosting is completely cool, about 5 minutes longer.
  • Spread marshmallow frosting thinly over top and sides of cake. Remove bamboo skewers. Press flaked coconut into marshmallow frosting on top and sides of cake. (Cake can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 2 hours before serving.)

GINGERSNAP COCONUT ICEBOX CAKE



Gingersnap Coconut Icebox Cake image

Provided by Molly Yeh

Categories     dessert

Time 9h15m

Yield 6 to 8 servings

Number Of Ingredients 22

Two 13.5-ounce cans full-fat coconut milk, chilled overnight (use a brand with just guar gum and no other additives other than water)
1 1/2 cups confectioners' sugar (138 grams)
1 tablespoon vanilla extract
1 teaspoon ground ginger
Zest of 1 lime
1/4 teaspoon kosher salt
1/2 cup crystalized ginger pieces, finely chopped
40 Gingersnap Cookies, homemade (recipe follows) or store-bought
1/2 cup toasted coconut flakes
Sprinkles, optional
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1/3 cup unsulfured molasses

Steps:

  • Line a 9-by-5-inch loaf pan with parchment to overhang the edges and set aside. Carefully remove the coconut milk cans from the refrigerator so the fat and liquid remain separated. Spoon the hardened coconut cream from the can and place in a large bowl (save the liquid for another use, such as smoothies).
  • Beat the coconut cream in a medium bowl with an electric mixer on high speed until fluffy and medium peaks form. Reduce the speed to low and add the confectioners' sugar, vanilla, ground ginger, zest of 1/2 lime and salt and beat until just combined. Gently fold in the crystalized ginger with a rubber spatula.
  • Place 8 of the Gingersnap Cookies in an even layer on the bottom of the prepared loaf pan (they may overlap just slightly and that is okay). Spread a heaping 1/2 cup of the coconut cream mixture on top, then repeat the process 4 more times, ending with the remaining coconut cream on top. Garnish with the zest from the other lime half, the toasted coconut and sprinkles (if using).
  • Cover and refrigerate until the cookies are completely softened, 6 hours and up to overnight.
  • Stir together the flour, cinnamon, ginger, baking powder, allspice, baking soda, cloves and salt in a medium bowl. Beat the butter and sugar in a mixer fitted with the paddle attachment on high speed until light, about 1 minute. Scrape down the sides and add the egg and molasses. Beat until well combined. Add the flour mixture and beat on low speed until the dough comes together and cleans the sides of the bowl.
  • Divide the dough into 2 portions. Lay out a piece of plastic wrap about 16 inches long. Form one portion of the dough into a log and place at one end of the plastic. Roll the plastic around the dough and roll with your hands to make a log about 8 inches long and 1 1/2 inches wide. Twist the ends to seal well. Repeat with the remaining dough. Chill until firm, at least 2 hours. (You can also freeze the dough, using directly from the freezer.)
  • To bake, preheat the oven to 350 degrees F with a rack in the top and bottom thirds. Line 2 baking sheets with parchment paper.
  • Remove the plastic from a dough log and cut 1/4-inch-thick rounds (a serrated knife works well), placing them about an inch apart on the baking sheets. Bake, rotating the sheets from top to bottom halfway through, until the cookies are crisp and golden on the bottoms and edges, 10 to 12 minutes. Remove to a rack to cool. Repeat with the remaining dough.

COCONUT-GINGER PINEAPPLE UPSIDE-DOWN CAKE



Coconut-Ginger Pineapple Upside-Down Cake image

From Cook's Illustrated, September 2004. A 9-inch cake pan with sides that are at least 2 inches high is recommended. For a cake with a light tender crumb, it is important to cream the butter and sugar well and to have the eggs at room temperature.

Provided by swissms

Categories     Dessert

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 medium fresh pineapple, cut into 1/2-inch pieces (about 4 pounds)
1 cup firmly packed light brown sugar (7 ounces)
2 teaspoons grated fresh ginger
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
8 tablespoons unsalted butter, softened but still cool (1 stick)
1/2 cup granulated sugar (5 1/4 ounces)
3/4 cup sweetened flaked coconut
1 teaspoon vanilla extract
2 large eggs, at room temperature
1 egg white, at room temperature
1/2 cup coconut milk, at room temperature

Steps:

  • Lightly spray 9-inch round, 2-inch deep cake pan with nonstick cooking spray; set aside.
  • Pineapple topping:
  • Combine pineapple, brown sugar, and ginger in 10-inch skillet; cook over medium heat, stirring occasionally during first 5 minutes, until pineapple is translucent and has light brown hue, 15 to 18 minutes. Empty fruit and juices into mesh strainer or colander set over medium bowl. Return juices to skillet, leaving pineapple in strainer (you should have about 2 cups cooked fruit). Simmer juices over medium heat until thickened, beginning to darken, and mixture forms large bubbles, 6 to 8 minutes, adding any more juices released by fruit to skillet after about 4 minutes. Off heat, whisk in butter and vanilla; pour caramel mixture into prepared cake pan. Set aside while preparing cake. (Pineapple will continue to release liquid as it sits; do not add this liquid to already-reduced juice mixture.).
  • Cake:
  • Adjust oven rack to lower-middle position and heat oven to 350 degrees. Whisk flour, baking powder, and salt in medium bowl; set aside.
  • In bowl of standing mixer fitted with flat beater, cream butter, sugar and coconut at medium-high speed until light and fluffy, 3 to 4 minutes. Reduce speed to medium, add vanilla, and beat to combine; one at a time, add whole eggs then egg white, beating well and scraping down bowl after each addition. Reduce speed to low; add about one-third of flour mixture and beat until incorporated. Add half of coconut milk and beat until incorporated; repeat, adding half of remaining flour mixture and remaining coconut milk, and finish with remaining flour. Give final stir with rubber spatula, scraping bottom and sides of bowl to ensure that batter is combined. Batter will be thick.
  • Working quickly, distribute cooked pineapple in cake pan in even layer, gently pressing fruit into caramel. Using rubber spatula, drop mounds of batter over fruit, then spread batter over fruit and to sides of pan. Tap pan lightly against work surface to release any air bubbles. Bake until cake is golden brown and toothpick inserted into center of cake comes out clean, 45 to 50 minutes. Cool 10 minutes on wire rack, then place inverted serving platter over cake pan. Invert cake pan and platter together; lift off cake pan. Cool to room temperature, about 2 hours; then cut into pieces and serve.

LEMONGRASS,GINGER,COCONUT CAKE



Lemongrass,Ginger,Coconut Cake image

All mums deserve the very best pampering on Mother's Day and bottlegreen has the perfect idea. Spoil your mum rotten with a home-baked treat using bottlegreen's lemongrass & ginger cordial.

Provided by clemmiecorlett

Time 45m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Preheat the oven to 180°C, Gas Mark 4. Butter a 1.2 lire (2 pint) capacity non-stick ring cake tin or a 20cm (8 inch) round cake tin.
  • Using a hand-held electric mixer, beat the butter and sugar together until light and creamy, this will take about 5 minutes. Beat in the eggs, one at a time, whisking well between each addition.
  • Fold in the flour using a large metal spoon. Do this very lightly, without beating, to keep the air in the mixture. Add the coconut, then gently stir in 2 tbsp of the bottlegreen ginger & lemongrass cordial.
  • Spoon the mixture into the cake tin, levelling the surface. Bake on the middle shelf of the oven for about 45 minutes, or until the cake is risen and golden. Test with a fine skewer pierced into the centre of the cake to check that it is done, a skewer should come out clean. Bake for a little longer, if necessary.
  • Cool the cake for a few minutes, then turn it out onto a wire rack. Dilute the remaining cordial with 4 tbsp just-boiled water. Spoon this slowly and evenly over the top of the cake, allowing it to soak in. Leave the cake to cool completely.
  • To decorate, mix the icing sugar with a little cold water to make a thin icing. Drizzle this over the cake. Arrange the sliced ginger on top with the lemon rind, then serve.

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