Gingerbread Cake:
300 grams all-purpose flour
2.5 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cloves
2 teaspoons cinnamon
1 1/2 teaspoon ground ginger
175 grams room-temperature butter
160 grams dark Brown sugar
90 grams granulated sugar
4 medium room-temperature eggs or 3 large
240 grams molasses
150 grams room-temperature buttermilk
Shredded coconut for decor
Instructions -
Cream together the Butter and both of the sugars. Cream until fluffy and pale (about 3-4 min)
Add eggs, one at a time, mixing until fully incorporated.
Add molasses and mix until combined.
Add the flour mixture and the buttermilk. Start with 1/3 flour mixture (mix 5 seconds). Add 1/2 of the buttermilk (mix 5 seconds). Add 1/2 of the remaining flour mixture (mix 5 seconds). Add the last of the buttermilk (mix 5 seconds). Add the last of the flour and mix until combined (don’t over mix, maximum of 10 seconds)
Pour into prepared cake pans and bake for 40-50 min at 350 F until a toothpick inserted in the middle comes out clean.
Let cool before frosting and filling
Coconut Buttercream:
400 grams room-temperature butter
600 grams powdered sugar
Pinch of salt
7 tablespoons coconut milk
Instructions -
Beat the butter until smooth.
Slowly add the powdered sugar and mix until incorporated.
Add salt and coconut milk (start with 4 tablespoons and add more if needed)
Beat until fluffy and smooth.
Cranberry Filling:
500 grams cranberries
1 1/3 cups sugar
2 tablespoons lemon juice
Instructions -
Place the cranberries, sugar, and lemon juice in a saucepan.
Bring to a boil. Reduce heat to let simmer for about 20 minutes.
Using a handheld mixer, mix until smooth.
Add more sugar if too tart or more water if too thick.
