Coconut Butter Cake With Ginger Ice Milk

Name: Coconut Butter Cake With Ginger Ice Milk
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 12 serving(s)
Ingredients: cooking spray; 2 tablespoons sugar; 6 tablespoons unsalted butter, softened; 1 1/3 cups sugar; 2 teaspoons vanilla extract; 3 large egg whites; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup skim milk; 3/4 cup low-fat buttermilk; 1/2 cup sweetened flaked coconut; 1 tablespoon powdered sugar; 2 cups water; 1/3 cup sliced fresh ginger; 3 cups whole milk; 2/3 cup sugar; 1 vanilla bean, split length ways; 2 large eggs, lightly beaten

Submitted by Ppaperdoll

"A Cooking Lght recipe. The cake looks quite plain, but it sure is yummy! The ice milk is good on its own too."

Download

Ready In:: 1hr 45mins
Ingredients:: 19
Serves:: 12

ingredients

cooking spray
2 tablespoons sugar
6 tablespoons unsalted butter, softened
1 ¹⁄₃ cups sugar
2 teaspoons vanilla extract
3 large egg whites
2 cups all-purpose flour
1 teaspoon baking soda
¹⁄₂ teaspoon salt
³⁄₄ cup skim milk
³⁄₄ cup low-fat buttermilk
¹⁄₂ cup sweetened flaked coconut
1 tablespoon powdered sugar
2 cups water
¹⁄₃ cup sliced fresh ginger
3 cups whole milk
²⁄₃ cup sugar
1 vanilla bean, split length ways
2 large eggs, lightly beaten

directions

Preheat oven to 350°F.
Spray a 9 inch springform pan with cooking spray and dust with 2 Tbsp sugar. In a large bowl, beat butter with mixer at medium speed until light and fluffy. Beat in vanilla, then egg whites (one at a time). Combine flour, baking soda, and salt in a small bowl. In another bowl combine milk and buttermilk. Add flour mixture and buttermilk mixture alternately to the sugar mixture. Fold in coconut.
Spoon cake mixture into prepared pan and bake in preheated oven for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes on a wire rack, then remove from pan and cool completely on wire rack. Sprinkle with powdered sugar.
For Ginger ice milk, combine water and ginger in small saucepan and bring to a boil and then drain. Combine ginger, milk, and sugar in medium saucepan. Scrape vanilla seeds from pod and add to saucepan. Heat saucepan over medium heat until tiny bubbles form around edge (do not bring to a boil). Remove from heat.
Place eggs in a large bowl. Gradually add hot mil mixture, stirring constantly with a whisk until blended. Let stand 15 minutes. Strain milk mixture through a sieve into a pan and discard solids.
Heat milk mixture over medium heat, stirring constantly until thermometer reaches 160°F Cool completely. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Ppaperdoll

London

I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes! Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...

View Full Profile