Preheat oven to 350. Grease three 8-inch round cake pans, line bottom with parchment. Grease and sprinkle granulated sugar, tap out excess. Stir together flour, cinnamon, backing powder, baking soda, and salt, set aside.
Beat eggs and granulated sugar until light. Add ginger and oil. Stir in flour mixture and sweetened coconut.
Divide batter among pans and bake for 25-30 minutes or until cakes spring back with touched in center. Cool for 15 minutes. Turn cakes out of pans and cool completely, top sides up.
Assemble cakes on platter, spreading the center of each cake with a generous layer of frosting. Garnish with coconut shavings. For Icing see recipie
Originally Submitted
12/29/2009
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