Ginger-Lime Coconut Cake with Marshmallow Frosting

Name: Ginger-Lime Coconut Cake with Marshmallow Frosting
Yield: Makes 10 to 12 Servings
Ingredients: 3 large eggs; 3 large egg yolks; 1/2 cup sugar; 1/2 cup fresh lime juice; 1/4 cup grated lime peel (from about 12 limes); 1 tablespoon grated peeled fresh ginger; Pinch; 6 tablespoons (3/4 stick) 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 (3 sticks) unsalted butter, room temperature; 3 cups sugar; 8 large eggs; 2 cups buttermilk, room temperature; Bamboo skewers; 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 (about 3 cups)

By Claudia FlemingPhotography by Pornchai Mittongtare

May 31, 2004

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Recipe notes