- 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 over 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.