Comida Kraft
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Coconut Spice Cake

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What You Need

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Make It

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  • For cake:
  • Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 1 ½ inch-high sides. Line bottoms with parchment. Butter parchment; dust pans with flour.
  • Sift flour, baking powder, ground ginger, baking soda, salt, and ground cinnamon into medium bowl.
  • Using electric mixer, cream unsalted butter and sugar in large bowl until fluffy. Beat in eggs, 1 at a time. Add un-sulfured molasses, grated orange peel, and vanilla extract. Beat 1 minute at high speed until well blended. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Fold in shredded coconut and crystallized ginger.
  • Divide batter between prepared pans. Bake until cakes begin to pull away from sides of pans, about 30 minutes. Cool in pans on rack 5 minutes. Invert cakes onto racks. Remove parchment and cool completely.
  • For icing:
  • Using electric mixer beat cream cheese and butter until smooth. Mix in orange peel and vanilla. Beat in sugar. Mix in ginger.
  • Place 1 cake layer on platter, flat side down. Spread with some of icing. Sprinkle with ¾ cup coconut. Top with second layer, flat side up.
  • Spread remaining icing over top and sides of cake. Arrange remaining coconut around top edge of cake. (Can be prepared 1 day ahead.)
  • Chill until icing is set; wrap lightly with plastic and refrigerate. Bring to room temperature.) Place fruit around base of cake.


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