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1
Sweetened shredded coconut, for decoration
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2
Preheat the oven to 355 degrees F or 180 degrees C. Butter a 9-inch diameter round pan and line with buttered parchment paper.
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3
In a small saucepan over medium heat, add the butter, brown sugar, molasses and ginger.
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Stir until the sugar dissolves.
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5
Combine the flours, baking soda, nutmeg and cinnamon in a large bowl.
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6
Whisk the cream, ricotta and eggs together in a medium bowl.
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7
Add the butter mixture, then stir into dry the ingredients along with the lime zest, orange zest and coconut.
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8
Pour into the prepared pan and bake for approximately 45 minutes.
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9
Add all the syrup ingredients to a small saucepan over low heat and stir until the sugar dissolves.
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Bring to a boil, then cook for 2 minutes without stirring.
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11
Keep the syrup hot.
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12
Prepare the filling by adding the cream to a large bowl and beating with a hand mixer, until very stiff peaks form.
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Add the mascarpone and beat lightly.
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Fold in the ricotta, powdered sugar, lime zest and orange zest.
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Cover and refrigerate until thick.
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16
Remove the cake from the oven.
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Pierce all over with a skewer, then pour the hot syrup over the cake.
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Cover and refrigerate, wrapped well in plastic wrap, until cold.
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19
Run a knife around the edge of the pan and remove the cake to a cutting board or large plate.
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20
Line the pan with plastic wrap and slice the cake horizontally into 3 layers.
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Return 1 layer to the pan.
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Spread with 1/3 of the filling, top with the second cake layer and cover with another 1/3 of the filling, then top with the final cake layer.
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Wrap and refrigerate the cake for another couple of hours or overnight.
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Cover the remaining cream and refrigerate until ready to use.
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25
When ready to serve, remove the cake from the pan to a serving plate or cake stand and frost the cake with the remaining cream.
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26
Press the shredded coconut all over the cake and serve.
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27
A viewer, who may not be a professional cook, provided this recipe.
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28
The Food Network Kitchens chefs cannot make representation as to the results.
