GINGER-LIME COCONUT CAKE WITH MARSHMALLOW FROSTING
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
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.)
LIME & GINGER DRIZZLE CAKE
The combination of lime and ginger gives the classic drizzle cake a modern twist
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line the base and ends of a 900g loaf tin with a strip of buttered baking parchment. Cream the butter and caster sugar together until really pale, light and fluffy. Grate the zest from 3 of the limes and add to the mixture. Gradually add the eggs, mixing well between each addition.
- Sift together the flour, baking powder, ground ginger and a pinch of salt. Using a large metal spoon, fold into the cake mixture with the coconut and chopped stem ginger. Add the milk and juice from 2 of the limes and mix until smooth. Spoon the mixture into the prepared tin and spread level using a palette knife.
- Bake in the bottom third of the oven for 1 hr - 1 hr 15 mins, or until golden brown - a skewer inserted into the middle of the cake should come out clean. Cool the cake in the tin for 10-15 mins.
- Use a wooden skewer to make holes all over the top of the cake. Meanwhile, mix the remaining lime juice with the granulated sugar and the stem ginger syrup. Slowly spoon the sugary mixture over the top of the warm cake and leave in the tin until completely cold. Top with the chopped crystallised ginger to serve.
Nutrition Facts : Calories 487 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.74 milligram of sodium
TOASTED MARSHMALLOW & GINGER CAKE
Decorative Italian meringue masks a spicy, moist ginger cake layered with ginger buttercream- an amazing bake!
Provided by Cassie Best
Categories Dessert
Time 2h10m
Number Of Ingredients 20
Steps:
- Melt the butter, sugar, treacle and syrup in a small saucepan, whisking until smooth. Set aside to cool for 10 mins. Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (our tin was 22 x 7 x 7cm).
- In a bowl, mix the flour, bicarbonate of soda, ground ginger, cinnamon and 1⁄2 tsp salt. Pour in the warm syrup mixture and the milk, followed by the egg yolks. Whisk until you have a smooth batter. Pour into the tin and bake for 1 hr or until a skewer comes out clean. Cool in the tin for 30 mins, then slice off the top to give you a smooth surface. Flip onto a wire rack and remove the baking parchment. Leave to cool. Can now be covered with cling film and kept for up to 5 days.
- To make the buttercream, put the ingredients in a large bowl and mash together with a fork or spatula (this prevents the icing sugar from going everywhere). When roughly combined, blend with an electric hand whisk until smooth.
- Now make the marshmallow icing. Put the egg whites, sugar, 1 tbsp water and a good pinch of salt into a heatproof bowl. Place over a pan of simmering water, making sure the bowl doesn't touch the hot water, and whisk until thick and leaving a prominent trail from the beaters - this will take about 4 mins. Remove the bowl from the heat and continue whisking for another 3 mins until cooled slightly and really stiff. Transfer half to a piping bag fitted with a large round nozzle and set aside.
- When ready to assemble, slice the cake lengthways into 3 even layers. On a cake stand or plate, reassemble the cake, with the largest slice on the bottom, layering with the buttercream.
- Using a small offset palette knife or small butter knife, cover the cake with the marshmallow icing left in the bowl. Use the palette knife to create vertical lines along the edges (see tip, left). Now use the piping bag to pipe spikes of meringue over the top of the cake. Use a cook's blowtorch to toast the meringue to a golden brown - a few charred patches will add to the effect. Serve straight away or chill for up to 2 days, removing from the fridge 30 mins before serving. We decorated ours with sparklers.
Nutrition Facts : Calories 549 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 67 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.2 milligram of sodium
SOUTHERN LIVING COCONUT CAKE WITH MARSHMALLOW FROSTING
This is such a heavenly cake!! I got it from a friend's Southern Living cookbook. It is a challenge dealing with the coconut, but well worth the effort!!!
Provided by gingerkitten D
Categories Dessert
Time 2h30m
Yield 1 Cake
Number Of Ingredients 17
Steps:
- Remove liquid from coconut and reserve.
- Remove the"meat" of the coconut and shred.
- Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups of sugar, beating well.
- Add eggs, one at a time, beating until blended after each addition.
- Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
- Beat at low speed until blended after each addition.
- Stir in flavorings and pour into 3 greased and floured 9" round cake pans.
- Bake at 350°F for 20-25 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on wire racks.
- Make frosting: Combine sugar and water in a heavy saucepan.
- cook over medium heat stirring, constantly until mixture is clear.
- Cook without stirring until syrup reaches the soft-ball stage or a candy thermometer reaches 240°F.
- while syrup cooks beat egg whites at low speed with an electric mixer until foamy.
- Add cream of tartar and salt; beat at medium speed until soft peaks form.
- Increase to high speed and add hot syrup in a heavy stream.
- Add marshmallows, a few pieces at a time.
- Beat until stiff peaks form and frosting is thick enough to spread.
- Combine 2 tbsp sugar and coconut milk.
- Microwave on high for 30 seconds; stir until sugar dissolves.
- Brush one cake layer with half of the coconut milk"syrup" leaving 1/2" margin around the edges.
- Spread with 1/2 cup boiled frosting and sprinkle with1/2 cup of shredded coconut-- repeat with each layer.
- Top with remaining cake layer.
- Spread remaining frosting on top and sides of cake; sprinkle with remaining coconut.
- Cover and chill.
GINGER LIME COCONUT CAKE WITH MARSHMALLOW FROSTING
If you like coconut cake, you'll love this. It's a little involved to make but worth it. Turns out very pretty and impressed my mothers's friends when she made it for a reunion. Recipe says to make the ginger-lime curd a couple of days in advance. The cooking times are approximates depending on how fast you work. From Bon Appetit June 2004. (Reviews on Bon Appetit's web site were good but some reviewers said the cake was too dry. I did not find that to be true.)
Provided by HappyMommy1422
Categories Dessert
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 23
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.
- Keep refridgerated.
- 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.
Nutrition Facts : Calories 1169, Fat 49.4, SaturatedFat 30.7, Cholesterol 389.1, Sodium 588.8, Carbohydrate 168.3, Fiber 2.1, Sugar 112.2, Protein 16.7
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- 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. DO AHEAD Curd can be made up to 2 days ahead. Keep refrigerated.
- 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.
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