Easy one layer cake with a dense pound cake like consistency.
1 1/2 C flour
1 1/2 tsp baking powder
1/3 tsp salt
1/8 tsp nutmeg
1 heaping T grated fresh ginger
1 tsp lemon zest
3/4 C butter
1 1/2 C sugar
5 large eggs
2 tsp vanilla
1 tsp rum extract
3/4 C coconut milk
Butter and flour an 8 inch spring form pan, cheese cake pan or other deeper pan.
1. Cream together butter, sugar, extracts, zest and ginger
2. Add eggs 1 by 1 and beat for 2 mins on high
3. Add coconut milk and combine.
4. Mix dry ingredients together and add in small quantities. mix to combine
Bake approx 50 mins.
Cool and cover with glaze.
To make glaze:
2/3 C coconut milk
1/3 C brown sugar
1/2 tsp powdered ginger
1 C chocolate bits or other 60 percent cocoa chocolate
Heat coconut milk and sugar to almost boiling. Stir to melt sugar. remove from heat and add ginger and chocolate. Stir until fully melted and shiny. Cool to room temp and pout over cake.
If you don't have a deep 8 inch pan use a 9 inch pan and reduce cook time
Pour cooled glaze over cooled cake