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Velvety Coconut-Spice Cake




Source of Recipe


Internet


List of Ingredients




2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground ginger
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
4 eggs
1-1/4 cups light cream
1/4 cup molasses
1-1/4 cups coconut, toasted
2/3 cup orange marmalade
1/2 of an 8-ounce package cream cheese, softened
1/2 cup butter, softened
Few drops orange extract
2-2/3 cups sifted powdered sugar
Toasted coconut



Recipe



Grease and lightly flour three 8 x 1-1/2-inch round baking pans. Set aside.

In a medium mixing bowl stir together flour, baking powder, cinnamon, baking soda, cloves, nutmeg, allspice, and ginger. Mix well. Set aside.

In a large mixer bowl beat 1/2 cup butter with an electric mixer on medium speed for 30 seconds. Add sugar, brown sugar, and vanilla. Beat until fluffy. Add eggs, one at a time, beating well after each addition.

In a small mixing bowl stir together light cream and molasses. Add dry ingredients and molasses mixture alternately to beaten mixture, beating on low speed after each addition just until combined. Stir in the 1-1/4 cups toasted coconut. Transfer batter to prepared pans.

Bake in a 350 degree oven for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pans for 10 minutes on wire racks. Remove from pans. Cool completely.

To assemble cake, spread 1/2 of the orange marmalade over 1 of the cake layers. Place a second layer on top. Spread remaining orange marmalade over the top of the second layer. Top with remaining cake layer.

FOR FROSTING - In a medium mixer bowl beat cream cheese, 1/2 cup butter, and orange extract with an electric mixer on medium speed until light and fluffy. Gradually add the powdered sugar beating until smooth and creamy. Frost top and sides of cake. Sprinkle top and sides of cake with toasted coconut. Chill.

Makes 12 servings