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Рецепт Coconut Spice Cake
by Global Cookbook

Coconut Spice Cake
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Ингредиенты

  • 2 c. plus 3 Tbsp. sifted unbleached all purpose flour
  • 2 tsp baking pwdr
  • 1 tsp grnd ginger
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 3/4 tsp grnd cinnamon
  • 1 c. unsalted butter room temperature (2 sticks)
  • 3/4 c. sugar
  • 2 x Large eggs
  • 1/2 c. plus 2 Tbsp. light unsulfured molasses
  • 2 Tbsp. grated orange peel
  • 1 tsp vanilla extract
  • 3/4 c. buttermilk
  • 1 c. shredded sweetened coconut toasted
  • 1/2 c. diced crystallized ginger (about 2 1/2 ounces)
  • 8 ounce cream cheese room temperature
  • 1/2 c. unsalted butter room temperature (1 stick)
  • 2 Tbsp. grated orange peel
  • 1 tsp vanilla extract
  • 1 box powdered sugar (1-lb.)
  • 1/3 c. chopped crystallized ginger (scant 2 ounces)
  • 1 c. shredded sweetened coconut toasted Tropical fruit such as pineapple papaya and mango, cut into bite-size pcs

Инструкции

  1. For cake: Preheat oven to 350F. Butter two 9-inch-diameter cake pans with
  2. 1 1/2-inch-high sides. Line bottoms with parchment. Butter parchment; dust pans with flour. Sift flour, baking pwdr, grnd ginger, baking soda, salt and grnd cinnamon into medium bowl. Using electric mixer, cream unsalted butter and sugar in large bowl till fluffy. Beat in Large eggs 1 at a time. Add in unsulfured molasses, grated orange peel and vanilla extract and beat 1 minute at high speed till well blended. Fold in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Mix in shredded coconut and crystallized ginger.
  3. Divide batter between prepared pans. Bake till cakes begin to pull away from sides of pans, about 30 min. Cold in pans on rack 5 min.
  4. Invert cakes onto racks. Remove parchment and cold completely.
  5. For icing: Using electric mixer, beat cream cheese and butter till smooth. Fold in orange peel and vanilla. Beat in sugar. Fold in ginger.
  6. Place 1 cake layer on platter, flat side down. Spread with some of icing.
  7. Sprinkle with 3/4 c. coconut. Top with second layer, flat side up.
  8. Spread remaining icing over top and sides of cake. Arrange remaining coconut around top edge of cake. (Can be prepared 1 day ahead. Refrigeratetill icing is set; wrap lightly with plastic and chill. Bring to room temperature.) Place fruit around base of cake.
  9. Serves 12.