Ginger Lime Coconut Cake With Marshmallow Frosting

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 10
• 3 large eggs
• 3 large egg yolks
• 1/2 cup sugar
• 1/2 cup fresh lime juice
• 1/4 cup lime zest (from about 12 limes)
• 1 tablespoon grated peeled fresh ginger
• 1/8 teaspoon salt
• 6 tablespoons unsalted butter, cut into pieces,room temperature
• 5 cups sifted cake flour (sifted, then measured)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups unsalted butter, room temperature
• 3 cups sugar
• 8 large eggs
• 2 cups buttermilk, room temperature
• bamboo skewer
• 1 1/2 cups sugar
• 2 large egg whites
• 1/3 cup water
• 2 teaspoons light corn syrup
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1 (7 ounce) package sweetened flaked coconut

Recipe

• 1 for ginger-lime curd:.
• 2 whisk eggs, yolks, sugar, lime juice, lime peel, ginger, and salt in large metal bowl to blend.
• 3 place bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water).
• 4 whisk constantly until curd thickens, about 8 minutes.
• 5 remove bowl from over simmering water; whisk butter into curd.
• 6 strain through fine strainer set over bowl; discard solids in strainer.
• 7 press plastic wrap directly onto surface of curd; chill overnight.
• 8 keep refridgerated.
• 9 for cake:.
• 10 position 1 rack in top third and 1 rack in bottom third of oven and preheat oven to 350°f butter four 9-inch-diameter cake pans with 1 1/2-inch-high sides.
• 11 line bottoms of pans with parchment paper rounds.
• 12 butter parchment; dust with flour.
• 13 sift flour, baking soda, and salt into large bowl.
• 14 using electric mixer, beat butter in another large bowl until smooth.
• 15 gradually add sugar and beat until very well blended, about 5 minutes.
• 16 beat in eggs 1 at a time, scraping down sides of bowl before each addition.
• 17 beat in flour mixture in 3 additions alternately with buttermilk in 2 additions.
• 18 divide batter equally among prepared cake pans.
• 19 place 2 cake pans on top rack of oven and 2 pans on bottom rack; bake until golden and tester inserted into cake centers comes out clean, reversing pans after 15 minutes, about 30 minutes total.
• 20 cool cakes in pans on racks 10 minutes.
• 21 turn cakes out onto racks; peel off parchment paper.
• 22 turn cakes right side up on racks; cool cakes completely.
• 23 place 1 cake layer on platter.
• 24 spread 1/3 of ginger-lime curd (about 1/2 cup) over, leaving 1/2-inch plain border around edge of cake.
• 25 repeat procedure on 2 more cake layers.
• 26 let each cake layer stand 10 minutes.
• 27 stack cake layers, curd side up.
• 28 top with fourth cake layer.
• 29 let cake stand at room temperature while preparing frosting.
• 30 insert 3 or 4 bamboo skewers from top to bottom into cake to hold stacked cake layers in place while frosting.
• 31 for frosting:.
• 32 whisk sugar, egg whites, 1/3 cup water, light corn syrup, and cream of tartar in large metal bowl to blend.
• 33 set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water).
• 34 using handheld electric mixer, beat on medium speed until mixture resembles soft marshmallow fluff, about 4 minutes.
• 35 increase mixer speed to high and beat until mixture is very thick, about 3 minutes longer.
• 36 remove bowl from over simmering water.
• 37 add vanilla extract and continue beating until marshmallow frosting is completely cool, about 5 minutes longer.
• 38 spread marshmallow frosting thinly over top and sides of cake.
• 39 remove bamboo skewers.
• 40 press flaked coconut into marshmallow frosting on top and sides of cake.
• 41 cake can be prepared 1 day ahead.
• 42 cover with cake dome and refrigerate.
• 43 let stand at room temperature 2 hours before serving.