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Ingredients
- 2 c. sifted cake flour
- 1 tsp baking pwdr
- 1/8 tsp soda
- 2 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/3 c. butter
- 1/2 c. sugar
- 1 x Egg, well beaten
- 2/3 c. molasses
- 3/4 c. sour lowfat milk
- 1/3 c. sugar
- 1 x Egg white, stiffly beaten
- 1 1/2 c. Baker's Coconut, Premium Shred
Directions
- Sift flour once, measure, add in baking pwdr, soda, spices, and salt, and sift together three times.
- Cream butter thoroughly, add in sugar gradually, and cream together till light and fluffy.
- Add in egg and molasses; then flour, alternately with lowfat milk, a small amount at a time. Beat after each addition till smooth.
- Bake in greased pan, 8x8x2 inches, in moderate oven (325 degrees( 20 min, then increase heat slightly to 350 degrees for 20 min.
- Fold sugar into egg white, spread on gingerbread 10 min before removing from oven.
- Sprinkle with coconut and bake 10 min longer.
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