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
Step 1
Preheat the oven to 350F. Grease the inside and line the bottom of 3 8″ round cake pans. Also wrap the pans with damp cake strips if you have them.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
Step 3
In a large mixing bowl using a hand or stand mixer with the paddle attachment, mix together the butter and sugar until smooth.
Step 4
Then mix in the molasses and corn syrup, followed by the vanilla and eggs one at a time.
Step 5
Pour in 1/3 of the dry ingredients and mix, followed by half of the buttermilk. Alternate mixing between the two, ending on the dry ingredients. The batter should be pretty thick.
Step 6
Evenly split the batter between the three pans and spread even.
Step 7
Bake for 25-30 minutes or until a toothpick in the center comes out clean with a few moist crumbs.
Step 8
Allow the cakes to cool completely before making the frosting.
Step 9
In a large bowl using a hand or stand mixer with the paddle attachment, mix together the cream cheese and butter until smooth.
Step 10
Then mix in the powdered sugar one cup at a time. Mix in the extracts and milk when the frosting starts to become thick and dry.
Step 11
Spread a thin layer of frosting between each cake layer and then cover the entire outside.
Step 12
Press the shredded coconut into the sides and top of the cake and top with your decorations. Enjoy!
Step 13
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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.
