FRESH GINGER AND COCONUT CAKE
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
3/4 cup firmly packed dark brown sugar
1/4 cup dark corn syrup
1 large egg, at room temperature
1/4 cup finely minced peeled fresh ginger
1/2 cup canned coconut milk (not cream of coconut)
Preheat the oven to 350°F. . Butter a 9-inch square baking pan .. Sift the
flour, baking powder, baking soda, and salt into a medium bowl. . Beat the
butter, brown sugar, and com syrup in a large bowl with an electric mixer at
medium speed until creamy .. Add the egg, beating until just blended .. With
mixer at low speed, gradually beat in the ginger and dry ingredients,
alternating with the coconut milk .. Spoon the batter into the prepared pan
Bake for 65-75 minutes, or until a toothpick inserted into the center comes
out clean .. Cool the cake completely in the pan. Makes one 9-inch cake
Prep: 20 min .. Cooking: 65-75 min .. Level: 2· Keeps: 2-3 days
Reader's Digest Cakes
Reader's Digest Cakes
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