Jamaican Black Gingerbread with Coconut Frosting Recipe
This Jamaican Black Gingerbread Cake is a rich, spiced dessert that showcases the fiery flavor of Jamaican ginger. The moist cake is complemented by a creamy coconut frosting, with a touch of ginger syrup for added depth. Whether served as individual cakes or a large layered cake, this treat is perfect for any occasion, especially when paired with a refreshing glass of Jamaican ginger beer.
Equipment
- 12 individual pyramid cake molds or 25cm round cake tin
- Mixing bowls
- Sieve
- spatula
- wire rack
- small pan
- Piping bag (optional)
Ingredients
For the Gingerbread Cake:
- 225 g unsalted butter
- 120 ml water
- 180 g black treacle
- 180 g honey
- 155 g dark soft brown sugar
- 385 g wholemeal flour
- 1½ teaspoons bicarbonate of soda
- ½ teaspoon salt
- 3 teaspoons ground ginger
- 1 teaspoon ground mixed spice
- 2 teaspoons ground cinnamon
- 3 large eggs
- 120 ml milk
- 15 g fresh ginger grated
For the Ginger Syrup:
- 100 g caster sugar
- 100 ml water
- 300 ml ginger beer
For the Coconut Frosting:
- 250 g cream cheese
- 60 g unsalted butter at room temperature
- 220 g icing sugar
- 1 teaspoon vanilla extract
- 100 ml coconut milk
- To Decorate:
- Shaved coconut or desiccated coconut
Instructions
Prepare the Cake:
- Preheat the oven to 180°C/Gas Mark 4.
- Grease and flour 12 individual pyramid cake molds or a 25cm round cake tin.
- In a pan over low heat, combine the butter, water, black treacle, honey, and dark soft brown sugar.
- Stir frequently until the butter is melted and the ingredients are well blended.
- Remove from heat, pour into a large mixing bowl, and allow to cool slightly.
- Sift together the wholemeal flour, bicarbonate of soda, salt, ground ginger, ground mixed spice, and ground cinnamon.
- When the treacle mixture is just warm to the touch, mix in the eggs one at a time, followed by the milk.
- Stir in the grated fresh ginger.
- Gradually fold the dry ingredients into the wet mixture until well combined.
- Pour the batter into the prepared molds or tin and bake for about 18 minutes for individual cakes, or 45–55 minutes for a large cake.
- The cake should spring back when lightly pressed.
- Allow the cakes to cool in the molds for 10 minutes, then turn them out onto a wire rack to cool completely.
Prepare the Ginger Syrup:
- In a small pan, bring the caster sugar and water to a boil, stirring until the sugar dissolves.
- Remove from heat and stir in the ginger beer.
- Set aside.
Make the Coconut Frosting:
- Beat the cream cheese and softened butter together until fluffy.
- Gradually sift in the icing sugar, beating well after each addition.
- Beat in the vanilla extract and coconut milk until the frosting is smooth and creamy.
Assemble the Cakes:
- If using individual pyramid molds, cut each cake vertically in half and brush the cut sides generously with ginger syrup.
- Sandwich the halves together with a little coconut frosting.
- Use a palette knife to coat the outside of each cake with the remaining frosting, then roll in the shaved or desiccated coconut.
- If making a large round cake, slice it horizontally into three layers.
- Place the bottom layer on a cake card and soak with ginger syrup.
- Spread or pipe a layer of frosting on top and level it with a spatula.
- Repeat with the second layer.
- Add the final layer, soak with the remaining syrup, and coat the entire cake with the remaining frosting.
- Decorate with shaved or desiccated coconut.
Serving Suggestion:
- Serve this gingerbread cake with a glass of Jamaican ginger beer for an authentic and refreshing pairing.
Notes / Tips / Wine Advice:
Pair with a spiced rum or a sweet dessert wine like Muscat.
Nutritional Information
Calories: 420 kcal | Carbohydrates: 60 g | Protein: 5 g | Fat: 18 g | Fiber: 4 g | Sugar: 45 g | Salt: 0.6 mg
