Tropical Gingerbread Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 cup brown sugar packed
• 0.5 cup butter softened
• 3 large egg whites 
• 4 large egg whites 
• 2 large egg yolk 
• 2 cups flour all-purpose
• 2 tablespoons ginger fresh peeled finely chopped
• 0.8 cup granulated sugar 
• 0.8 cup granulated sugar divided
• 0.5 teaspoon ground cinnamon 
• 0.8 cup lite coconut milk light
• 2 tablespoons blackstrap molasses 
• 0.3 cup orange marmalade 
• 0.3 teaspoon salt 
• 1 Dash salt 
• 0.3 cup coconut sweetened flaked toasted
• 0.5 teaspoon vanilla extract 
• 0.3 cup water 

Equipment

• bowl
• sauce pan
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup
• candy thermometer

Directions

1. Preheat oven to 35
2. To prepare cake, lightly coat 2 (9-inch) cake pans with cooking spray.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
4. Combine flour, baking powder, cinnamon, and 1/4 teaspoon salt, stirring well with a whisk.
5. Place butter, 1/2 cup granulated sugar, brown sugar, and ginger in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
6. Add egg yolks, 1 at a time, beating well after each addition. Beat in molasses. Beating at low speed, add flour mixture to butter mixture alternately with coconut milk, beginning and ending with flour mixture.
7. Place 4 egg whites in a large, clean bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
8. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture.
9. Pour batter into prepared pans.
10. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack.
11. Remove from pans; cool completely on wire racks.
12. To prepare frosting, place 3 egg whites and dash of salt in a large bowl; beat with a mixer at high speed until foamy using clean, dry beaters.
13. Combine 3/4 cup granulated sugar and 1/4 cup water in a small saucepan; bring to boil. Cook, without stirring, until candy thermometer registers 25
14. Pour hot sugar syrup in a thin stream over egg white mixture, beating at high speed until stiff peaks form. Beat in vanilla.
15. Place 1 cake layer on a plate; spread with marmalade and 1 cup frosting. Top with remaining cake layer.
16. Spread remaining frosting over top and sides of cake; sprinkle top of cake with toasted coconut. Store cake loosely covered in refrigerator.