Gingerbread Cake with Cranberry Jam and Coconut Buttercream

Gingerbread Cake:

• 300 grams all-purpose flour

• 2.5 teaspoons baking powder

• 1/2 teaspoon salt

• 1 teaspoon ground cloves

• 2 teaspoons cinnamon

• 1 1/2 teaspoon ground ginger

• 175 grams room-temperature butter

• 160 grams dark Brown sugar

• 90 grams granulated sugar

• 4 medium room-temperature eggs or 3 large

• 240 grams molasses

• 150 grams room-temperature buttermilk

• Shredded coconut for decor

Instructions -

1. Cream together the Butter and both of the sugars. Cream until fluffy and pale (about 3-4 min)

2. Add eggs, one at a time, mixing until fully incorporated.

3. Add molasses and mix until combined.

4. Add the flour mixture and the buttermilk. Start with 1/3 flour mixture (mix 5 seconds). Add 1/2 of the buttermilk (mix 5 seconds). Add 1/2 of the remaining flour mixture (mix 5 seconds). Add the last of the buttermilk (mix 5 seconds). Add the last of the flour and mix until combined (don’t over mix, maximum of 10 seconds)

5. Pour into prepared cake pans and bake for 40-50 min at 350 F until a toothpick inserted in the middle comes out clean.

6. Let cool before frosting and filling

Coconut Buttercream:

• 400 grams room-temperature butter

• 600 grams powdered sugar

• Pinch of salt

• 7 tablespoons coconut milk

Instructions -

1. Beat the butter until smooth.

2. Slowly add the powdered sugar and mix until incorporated.

3. Add salt and coconut milk (start with 4 tablespoons and add more if needed)

4. Beat until fluffy and smooth.

Cranberry Filling:

• 500 grams cranberries

• 1 1/3 cups sugar

• 2 tablespoons lemon juice

Instructions -

1. Place the cranberries, sugar, and lemon juice in a saucepan.

2. Bring to a boil. Reduce heat to let simmer for about 20 minutes.

3. Using a handheld mixer, mix until smooth.

4. Add more sugar if too tart or more water if too thick.