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Reduce the speed to low and add the confectioners’ sugar, vanilla, ground ginger, zest of 1/2 lime and salt and beat until just combined. Gently fold in the crystalized ginger with a rubber spatula. Place 8 of the Gingersnap Cookies in an even layer on the bottom of the prepared loaf pan (they may overlap just slightly and that is okay).
This cake is best made the day before you want to serve it, giving the gingersnaps a chance to soften into a luscious, soft cake. Featured in: An Icebox Cake Casts Its Spell On Strawberries . Set aside half the strawberries, choosing the smallest, prettiest ones. They’ll be used for serving. Hull the remaining berries.
Beat the coconut cream in a medium bowl with an electric mixer on high speed until fluffy and medium peaks form. Reduce the speed to low and add the confectioners’ sugar, vanilla, ground ginger, zest of 1/2 lime and salt and beat until just combined. Gently fold in the crystalized ginger with a rubber spatula.
Featured in: An Icebox Cake Casts Its Spell On Strawberries . Set aside half the strawberries, choosing the smallest, prettiest ones.
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