Cinnamon, ginger, and cloves give this moist gingerbread cake a cookie flavour. Cream cheese frosting or powdered sugar would be just as tasty as whipped cream on this cake!
– 2 cups chopped pecans divided (240 grams)– 2 ¼ cups cake flour spooned & leveled (260 grams)– 1 teaspoon baking soda– ½ teaspoon salt– 1 cup buttermilk at room temperature (240 ml)– 2 ½ teaspoons pure vanilla extract
Ingredient
– ¼ teaspoon almond extract optional– 1 cup Danish Creamery European style unsalted butter softened (230 grams)– 1 ¾ cups granulated sugar (350 grams)– 5 large eggs separated and at room temperature– 1 cup sweetened shredded coconut (95 grams)
Direction
Heat the oven to 350°F and toast the pecans: Toasting pecans is optional but enhances their flavour. I toast mine in the oven for 6–8 minutes until fragrant.
1
2
Three 8-inch pans/ Because cake layers stick, use nonstick cooking spray and parchment circles. Incorporate dry ingredients: Placed cake flour, baking soda, and salt in a large bowl.
Mix buttermilk and extracts. Cream butter and sugar until fluffy: Avoid rushing this! Beat butter until smooth, then add sugar until light and fluffy. This usually takes 4–5 minutes.
3
Egg whites can follow. Mix buttermilk and dry ingredients alternately to avoid overmixing and denser cake. Combine 1/3 dry ingredients, 1/2 buttermilk, 1/3 more, and 1/3 more.
4
Stiffen the egg whites: Remember the ones you set aside? Mix to stiff peaks now. Egg white peaks stand straight up when you lift your beaters from the bowl.
5
1/3 egg whites, rest. Gently folding cake layers fluffs them! All coconut and 1 cup chopped pecans are gently mixed. Frost with the remaining cup of toasted pecans.
6
Pour batter into three pans. A 25-minute toothpick should come out clean from cake layers. After 20–30 minutes, carefully remove cakes from pans to cool.