Prep Time 30 mins + chilling time
Cook Time 10 mins
Total Time 40 mins + chilling timenull
Ingredients
Makes about 10-12 servings
Gingerbread Cake
- 1 large egg
- 2 tbsp (30g) sugar
- 2 tbsp (30g) dark brown sugar
- 3 tbsp (42g) vegetable oil
- 1 oz (30g) molasses
- 1 tsp (5ml) gold rum, optional
- 1/2 cup (60g) all-purpose flour
- 1/4 tsp (1g) salt
- 1/2 tsp (2g) baking powder
- 1/4 tsp (1g) baking soda
- 1/2 tsp (2g) ground ginger
- 1/2 tsp (2g) ground cinnamon
- 1/4 tsp (1g) ground nutmeg
- 1/8 tsp ground cloves
Gingerbread Coconut Crunch
Caramelized Coconut
- 1/2 cup (35g) unsweetened shredded coconut
- 2 tbsp (30g) sugar
- 1 tbsp (15ml) water
For crunch
- 2.5 oz (70g) gingerbread cookie crumbs
- caramelized coconut flakes
- 2 tbsp (16g) Crispy pearls, optional
- 4 oz (120g) white chocolate
- 3 tbsp (45g) whipping cream
Coconut Mousse
- 7 oz (200g) coconut milk
- 7 oz (200g) coconut cream
- 1/4 tsp (1g) salt
- 1/3 cup (70g) sugar
- 1 1/2 cups (360g) whipping cream (35% fat), chilled
- 2 1/2 tsp (8g) gelatin powder
- 3 tbsp (45ml) cold water
For decoration
- fresh rosemary
- gingerbread stars
- coconut truffles
Directions
Prepare gingerbread sponge cake.
- Preheat the oven to 350F (180C). Grease a 8 inch (20cm) pan and line with parchment paper.
- In a medium bowl sift the flour with baking powder, ground ginger, cinnamon, cloves, nutmeg, baking soda and salt.
- In a large bowl mix egg with both sugars until creamy, foamy and light yellow colored.
- Add oil, molasses and gold rum and mix to combine.
- With the mixer on low, incorporate flour mixture. Pour the batter into the prepared pan.
- Bake at 350°F (180°C) for 10-12 minutes, until a toothpick inserted into the cake comes out clean
- Let cool completely.
Prepare the gingerbread coconut crunch.
- First caramelize the coconut.
- To caramelize shredded coconut add sugar and water in a medium pan over medium heat until dissolved completely and light caramel colored. Add shredded coconut, stir continuously to prevent burning until golden brown, for no more than 1 minute. Remove from heat, transfer it to a bowl and set aside to cool.
- In a medium bowl combine cookie crumbs with caramelized coconut and crispy pearls if used. Melt chocolate and cream over bain-marie. Add melted chocolate to the cookie mixture and stir to combine.
- Place the sponge onto a serving platter, and place a ring around the cake and line with an acetate sheet.
- Spread the crunch on top of the sponge leaving an ¼ inch (6mm) border. Refrigerate until you prepare the coconut mousse.
Prepare the coconut mousse.
- Dissolve the gelatin powder in cold water and let it swell for about 5 to 10 minutes.
- In a small saucepan heat the coconut milk, coconut cream, sugar and salt. Heat until warm and sugar is dissolved. Do not boil.
- Add the bloomed gelatin into the warm coconut mixture and stir to dissolve. Let it cool to room temperature.
- In a large bowl whip cream until soft peaks form. Add coconut mixture and mix to combine.
- Pour the mousse over the sponge. Smooth the top.
- Refrigerate for at least 4-6 hours or overnight.
- Decorate the cake with coconut truffles, fresh rosemary and gingerbread cookies. Enjoy!
Nutrition
1 Serving out of 12 –
- Calories:354
- Fat:25g
- Saturated Fat:14.8g
- Carbohydrates:29.9g
- Sugar:17.3g
- Fiber:1.3g
- Protein:4.5g
- Cholesterol:58mg
- Sodium 140mg 6%
- Vitamin D 1mcg 7%
- Calcium 67mg 5%
- Iron 1mg 7%
- Potassium 183mg 4%,
daily percent values are based on a 2000 calorie diet
