Ginger Lime Coconut Cake With Marshmallow Frosting Recipe

How to Make Ginger Lime Coconut Cake With Marshmallow Frosting

1. **Ginger-Lime Curd (Make 2 days ahead):**
2. 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.
3. 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.
4. Remove from heat and whisk in 1/2 cup (1 stick) unsalted butter, cut into cubes, until melted and incorporated.
5. Strain the curd through a fine-mesh sieve into a bowl, discarding the solids.
6. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming.
7. Refrigerate overnight.
8. **Cake:**
9. 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.
10. In a large bowl, sift together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
11. 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).
12. Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
13. Gradually add the dry ingredients and 1 cup buttermilk, alternating between the two, beginning and ending with the dry ingredients.
14. Divide the batter evenly among the prepared pans.
15. 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.
16. Let cool in the pans for 10 minutes before inverting onto wire racks to cool completely.
17. Once completely cool, peel off the parchment paper.
18. **Assembly:**
19. 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.
20. Repeat with the remaining cake layers and curd.
21. Let each layer sit for 10 minutes before stacking.
22. Insert 3-4 bamboo skewers into the cake to hold the layers together while frosting.
23. **Marshmallow Frosting:**
24. 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.
25. 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).
26. Increase speed to high and beat until stiff, glossy peaks form (about 3 minutes).
27. Remove from heat and beat in 1 teaspoon vanilla extract until cool (about 5 minutes).
28. Spread the frosting thinly over the top and sides of the cake.
29. Remove the skewers and press flaked coconut onto the frosting.
30. Refrigerate, covered, for at least 2 hours before serving. Cake can be made 1 day ahead.