Gluten-Free Gingernut Cake!

       For some reason, I was craving the spicy sweet flavor of ginger this week!  So since I had some extra coconut and crystallized ginger on hand, I decided to create a cake based on those flavors!  I hope you enjoy this little combo because I know I did…

1 cup unsalted butter, softened

2 cups sugar

1 tbsp vanilla extract

3 tsp butter extract

4 eggs

3 cups gluten-free all-purpose flour

2 tsp xanthan gum

1 1/2 tsp baking powder

1 ½ tsp baking soda

1  tsp salt

1 cup buttermilk

1 Cup shredded coconut

1/2 Cup Reed's Crystallized Ginger Cubes

       Preheat the oven to 350°F.  Grease and prepare two round 9" cakepans. 

       In a medium bowl using an electric mixer, cream the butter until light and fluffy.  Add in the sugar and extracts then continue whipping until creamed.

       Gradually add in the eggs, one at a time.  Mix well between each addition.

       In a separate bowl, combine the dry ingredients.  Then stir into the creamed mixture a little at a time, alternating with the milk.

 Next fold in Coconut and ginger.

       Pour batter evenly into prepared cake pans.  Bake for 25 - 30 minutes or until a toothpick comes out clean from the center and the tops are a light golden brown.

  Remove from oven and let cool before frosting.

Ginger Butter Cream 

1 Cup butter
 

1/2 Cup Palm Shortening

2 tsp vanilla extract

1 tsp ginger

3 Cups powdered sugar

Heavy whipping cream, as needed

       In a bowl using an electric mixer, cream the butter and shortening until smooth.  Add in two cups of powdered sugar and cream together until the mixture is thick and crumbly.
 

       Next, add the Vanilla and ginger followed by a splash of cream then whip together.  Add in another cup of powdered sugar followed by just enough cream to make the frosting nice and smooth.  Continue mixing until creamy.

       Assemble the layers, then fill and frost the cakes.  Serve and enjoy!