Gingerbread Cake with Coconut Cream Cheese Frosting
Total Time
2 hours 15 minutes
Prep Time
45 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(2)
Ingredients
10-12 slices
- 3 1/4 cups (430g) all-purpose flour, spooned and leveled
- 2 tsp baking powder
- 1 tsp baking soda
- 3 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp kosher salt
- 1 cup (220g) unsalted butter, room temp
- 1 cup (200g) dark brown sugar, packed
- 2/3 cup (217g) unsulfured molasses
- 1/4 cup (85g) light corn syrup
- 4 large eggs, room temp
- 1 tsp vanilla extract
- 1 cup (225g) buttermilk, room temp
- 8oz (226g) full fat cream cheese, room temp
- 1 cup (220g) unsalted butter, room temp
- 6 cups (720g) powdered sugar
- 1 tsp coconut extract
- 1 tsp vanilla extract
- 2 tbsp milk
- 2 cups sweetened shredded coconut
- Gingerbread cookies (use recipe for my gingerbread cupcake garnishes)
- Rosemary sprigs
- Sugar coated cranberries
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Preparation
Chef’s notes
Use unsulfured gold standard molasses for the best flavor.
Stick with dark brown sugar for moisture and flavor.
Avoid overworking the batter to prevent a tough cake.
If you have cake strips, use them for more even baking.
Ensure cakes cool completely before frosting.