Tuesday, March 15, 2011

Award Winning Blogger Cakes

The hubbs' grandmother has celiac's disease and has been gluten-free baking for the past 70 years. This also means that the hubbs' mother has a whole slew of gluten-free desserts because she's been cooking for her mother for a long time. I just found out that two friends from college are going gluten-free and since one of those friends recently hurled me into the realm of "award-winning blogger" I thought the least I could do is post a recipe for them.

When it comes to gluten-free baking I'm kind of a one trick pony. I have no apologies about that because it's a really good trick (good enough that I've actually made this as a wedding cake). This is gluten-free bakery worthy. Actually, it's just plain old bakery worthy. This is like a lovely piece of coconut pound cake and you can make it as any type of cake or cupcakes. I prefer cupcakes when baking because I can trick myself into thinking that one cupcake with a giant mound of frosting is one serving.

Even though I got this recipe from my MIL when you steal it and open up your very own gluten-free bake shop I think you should call these "Sallee Cakes" or maybe "Award-Winning Blogger Cakes" and get ready for them to take the world by storm (much like their award-winning blogger namesake)

Award-Winning Blogger Cakes
(makes about 12 cupcakes)

1/3 cup butter
1 cup sugar
5 egg yolks
1 cup rice flour
1/4 tsp salt
1 cup grated coconut
5 egg whites, stiffly beaten
Beat the butter and sugar together in a bowl. Gradually add the egg yolks and beat until very light and creamy (you'll know when it's done because it will be the color of sunshine and happiness). Add the rice flour, salt, and coconut and stir until just combined. By hand, fold in the stiffly beaten egg whites. Line muffin pans with paper cases and fill two-thirds full with the cake mixture. Bake in preheated 350 degree oven for 25 minutes. Turn out and cool on a rack.
Key Lime Frosting

1/4 c butter
1 lb powdered sugar
zest from 2 key limes
Juice from 2 key limes
Milk (between 2 and 6 tbs)
1/2 c toasted coconut (you can toast coconut in the microwave--just nuke it in 30 second intervals stirring after each until you have a nice brown color)

Cream the butter and lime zest for about a minute. Add lime juice and powdered sugar. With mixer going add milk slowly until you have the texture that you want (some people like fluffy frosting some people like dense frosting--just depends on what you like).

Frost cooled cupcakes and dip them in toasted coconut

If I hadn't been making these for a group of religious missionaires I also would have added 1 tbs of rum or coconut rum to the frosting. Amazingly delicious. You won't be sorry.


  1. Only the BEST wedding cake. In fact, so many people have begged me to track down the recipe. Which brings me to the embarrassing issue of not remembering if I ever sent you the check for the materials (though you deserved more than that). I know I got your address and wrote the check and should know from my account but I don't. I'm terrible.

    I know for sure that I never sent Claire's gift that I made her that probably is too small for her now. I'm making a new one. I think I deserve an award for flakiest friend of all time.

    But REALLY good cake.

  2. The best gluten-free dessert I have ever eaten!