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1
Preheat oven to 350F.
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2
Spray a 9 inch springform pan with cooking spray and dust with 2 Tbsp sugar.
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3
In a large bowl, beat butter with mixer at medium speed until light and fluffy.
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4
Beat in vanilla, then egg whites (one at a time).
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5
Combine flour, baking soda, and salt in a small bowl.
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6
In another bowl combine milk and buttermilk.
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7
Add flour mixture and buttermilk mixture alternately to the sugar mixture.
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8
Fold in coconut.
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9
Spoon cake mixture into prepared pan and bake in preheated oven for 55 minutes or until a wooden pick inserted in center comes out clean.
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10
Cool 15 minutes on a wire rack, then remove from pan and cool completely on wire rack.
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11
Sprinkle with powdered sugar.
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12
For Ginger ice milk, combine water and ginger in small saucepan and bring to a boil and then drain.
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13
Combine ginger, milk, and sugar in medium saucepan.
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14
Scrape vanilla seeds from pod and add to saucepan.
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15
Heat saucepan over medium heat until tiny bubbles form around edge (do not bring to a boil).
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16
Remove from heat.
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17
Place eggs in a large bowl.
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18
Gradually add hot mil mixture, stirring constantly with a whisk until blended.
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19
Let stand 15 minutes.
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20
Strain milk mixture through a sieve into a pan and discard solids.
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21
Heat milk mixture over medium heat, stirring constantly until thermometer reaches 160F Cool completely.
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22
Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions.
