Gingerbread Recipes

Tropical Gingerbread Cake

2 cups flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup butter softened
1/4 cup sugar
1/2 cup brown sugar, packed
2 tbsp 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

Preheat Oven to 350F. Prepare 2, 9 inch cake pans with cooking spray. Mix flour, baking powder, cinnamon and 1/4 tsp salt, blend well. In another bowl cream butter, 1/2 cup sugar, brown sugar and ginger. Add egg yolks, molasses and then add flour mixture and coconut milk. Mix well on medium speed with mixer.

In a fresh bowl with clean beaters beat 4 egg whites until soft peaks form. Gradually add 1/4 cup sugar until stiff peaks form. Gently stir one quarter 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 toothpick comes out clean. Cool pans 10 minutes on a wire rack. Remove cakes from pans and cool completely on wire racks.

Preparing Frosting: 3 egg whites and dash of salt in a large bowl, beat until foamy with clean beaters. Combine 3/4 cup sugar and 1/4 cup water in a small saucepan; bring to boil. Cook, without stirring, until candy thermometer registers 250F. 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 remaining cake layer. Spread remaining frosting voer top and sides of cake; sprinkle top of cake with toasted coconut. Store cake loosely covered in refrigerator.

For a change you can exchange the orange marmalade for lime or ginger preserves.

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