Ingrédients pour Ginger Lime Coconut Cake With Marshmallow Frosting
- 8 large eggs
- 4 large egg yolks
- 1 cup granulated sugar
- Fresh Lime Juice
- Lime Zest
- Fresh Ginger
- 1/4 teaspoon salt
- Unsalted Butter
- Cake Flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- Bamboo Skewer
- 4 large egg whites
- 1/3 cup water
- 1/4 cup light corn syrup
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Sweetened Flaked Coconut
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Ginger Lime Coconut Cake With Marshmallow Frosting? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Ginger Lime Coconut Cake With Marshmallow Frosting
- **Ginger-Lime Curd (Make 2 days ahead):**
- Whisk together 1 cup granulated sugar, 1/2 cup fresh lime juice, 1/4 cup grated lime zest, 2 tablespoons grated fresh ginger, 1/4 teaspoon salt, and 4 large eggs plus 4 large egg yolks in a large metal bowl until well combined.
- Place the bowl over a saucepan of barely simmering water (double boiler). Whisk constantly until the curd thickens and coats the back of a spoon, about 8-10 minutes.
- Remove from heat and whisk in 1/2 cup (1 stick) unsalted butter, cut into cubes, until melted and incorporated.
- Strain the curd through a fine-mesh sieve into a bowl, discarding the solids.
- Press plastic wrap directly onto the surface of the curd to prevent a skin from forming.
- Refrigerate overnight.
- **Cake:**
- Preheat oven to 350°F (175°C). Butter and flour four 9-inch diameter cake pans with 1 1/2-inch high sides. Line the bottoms with parchment paper circles.
- In a large bowl, sift together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a separate large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy (about 5 minutes).
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients and 1 cup buttermilk, alternating between the two, beginning and ending with the dry ingredients.
- Divide the batter evenly among the prepared pans.
- Bake on two oven racks (two pans on each) for 25-30 minutes, rotating halfway through, until a wooden skewer inserted into the center comes out clean.
- Let cool in the pans for 10 minutes before inverting onto wire racks to cool completely.
- Once completely cool, peel off the parchment paper.
- **Assembly:**
- Place one cake layer on a serving platter. Spread 1/3 of the chilled ginger-lime curd evenly over the layer, leaving a 1/2-inch border.
- Repeat with the remaining cake layers and curd.
- Let each layer sit for 10 minutes before stacking.
- Insert 3-4 bamboo skewers into the cake to hold the layers together while frosting.
- **Marshmallow Frosting:**
- In a large metal bowl, whisk together 1 cup granulated sugar, 4 large egg whites, 1/3 cup water, 1/4 cup light corn syrup, and 1/4 teaspoon cream of tartar.
- Place the bowl over a saucepan of barely simmering water. Beat with a handheld electric mixer on medium speed until soft peaks form (about 4 minutes).
- Increase speed to high and beat until stiff, glossy peaks form (about 3 minutes).
- Remove from heat and beat in 1 teaspoon vanilla extract until cool (about 5 minutes).
- Spread the frosting thinly over the top and sides of the cake.
- Remove the skewers and press flaked coconut onto the frosting.
- Refrigerate, covered, for at least 2 hours before serving. Cake can be made 1 day ahead.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
448g
Fat
153g
Carbs
56g
