1. Adjust oven rack to middle position; preheat oven to 350°. Place 13 x 9-inch baking pan on bottom of oven and fill halfway with water. Wrap exterior of 9-inch springform pan, including base, in double layer of aluminum foil with 9-inch overhang to wrap top of pan; spray with cooking spray.

2. In medium saucepot, heat ginger and 2 cups water to a simmer over medium-high heat; simmer 10 minutes. Remove and discard ginger slices; whisk in brown sugar until dissolved. Whisk in coconut milk, molasses, orange zest, vanilla extract and 1 1/2 cups cold water.

3. In large bowl, whisk flour and allspice; whisking constantly, slowly add ginger-water mixture and whisk until smooth. Transfer batter to prepared pan; tightly wrap top with overhanging foil.

4. Place springform pan on large rimmed baking pan. Bake cake 2 hours 45 minutes or until set, carefully rotating halfway through baking; cool completely.

5. Cut cake into 12 slices.

• 4 g Total fat
• 4 g Saturated
• 0 mg Cholesterol
• 4 mg Sodium
• 87 g Carbohydrates
• 2 g Fiber
• 38 g Sugars
• 34 g Added sugars
• 5 g Protein