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Coconut Spice Cake
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2-1/2 cups flour
1-1/2 tsp. baking powder
1-1/2 tsp cinnamon
3/4 tsp. baking soda
1/4 tsp. nutmeg
1/8 tsp. ginger
1/8 tsp. cloves
1/4 tsp. salt
1/2 cup butter
1 cup sugar
1/2 cup brown sugar
1 tsp. vanilla
4 eggs
1-1/4 cups cream or milk
1/4 cup molasses
1/2 cup flaked coconut
2/3 cup orange marmalade, or apricot jam
1/3 cup toasted coconut
Preheat oven to 350 degrees. Grease and lightly flour three, 8 inch round cake pans.
In a medium bowl stir together flour, baking powder, cinnamon,baking soda, 1/4 tsp. salt, nutmeg,cloves,and ginger. Set aside.
In a large bowl beat butter with an electric mixer on medium to high speed about 30 seconds, or until softened. Add sugar, brown sugar, and vanilla; beat till combined. Add eggs, one at a time, beating on medium speed until combined. In a bowl stir together cream, or milk and molasses. Alternately add flour mixture and cream mixture to butter mixture, beating on low to medium speed after each addition, just until combined. Stir in coconut.
Pour batter into prepared pans. Bake 20-25 minutes or until cakes test done. Cool in pans for 10 minutes. Remove from pans, and cool completely.
Spread marmalade between cake layers.
Frost with Creamy Orange Frosting;
Beat one 3 ounce pkg. cream cheese, 1/3 cup butter, and 1 tsp. finely shredded orange peel until combined. Beat in 2-1/2 cups powdered sugar until smooth.
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