Trisha Yearwood’s Key Lime Cake – Gluten Free

Gluten Free Coconut Key Lime Cake

Gluten Free Coconut Key Lime Cake

Below is the original recipe but I will  put in parentheses where I made changes!
■1 3-oz package lime-flavored gelatin
■1⅓ cups granulated sugar
■2 cups sifted all-purpose flour – (2 cups Arrowhead Mills Baking Mix, sifted)
■½ tsp salt
■1 tsp baking powder
■1 tsp baking soda
■5 large eggs, slightly beaten – *(I separated the eggs; beat the yolks and add them to the liquids & beat the whites to firm peaks)
■1½ cups vegetable oil
■¾ cup orange juice
■1 Tbsp lemon juice
■½ tsp vanilla extract

For glaze
■½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes)
■½ cup confectioners’ sugar

1. Preheat the oven to 350°F. Grease and flour three 9-inch-round cake pans. (Make sure the pans do not have a dark coating. I used Oneida brand and got excellent results. The dark pans caused the cakes to be denser and did not rise as high.)

2. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the *eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes (I baked for a full 40). Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks. (Dark pans stuck to the bottom).

3. While the layers are still hot, mix the lime juice and confectioners’ sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.

CREAM CHEESE ICING

■½ cup (1 stick) butter, room temperature
■1 (8-oz) package cream cheese, room temperature
■1 (1-lb) box confectioners’ sugar (I also added 1 Tbs lime juice)


1. Cream the butter and cream cheese. Beat in the confectioners’ sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.

My daughter likes coconut with her key lime so I used sweetened baking coconut on the cake. I pressed the coconut into the cream cheese icing.

Note: The cream cheese icing is optional. This cake is beautiful and tastes great with just the glaze poured over it. Serves 12.

My family and neighbor loved it! Came out very well!

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