Gingerbread Cake with Coconut Cream Cheese Frosting | The Fancy Pants Kitchen

Ingredients

• 3 & 1/4 cups (430g) all-purpose flour, spooned and leveled
• 2 tsp baking powder
• 1 tsp baking soda
• 3 tsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp kosher salt
• 1 cup unsalted butter, room temp
• 1 cup dark brown sugar, packed
• 2/3 cup unsulfured molasses
• 1/4 cup light corn syrup
• 4 large eggs, room temp
• 1 tsp vanilla extract
• 1 cup buttermilk, room temp
• 8 ounces full fat cream cheese, room temperature
• 1 cup unsalted butter, room temperature
• 6 cups powdered sugar
• 1 tsp coconut extract
• 2 tbsp milk
• 2 cups sweetened shredded coconut
• Gingerbread cookies (use recipe for gingerbread cupcake garnishes)
• Rosemary sprigs
• Sugar-coated cranberries