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Gluten Free Key Lime Poke Cake

 

There’s something about hot, summer weather that makes me crave Key lime pie.  Maybe it’s because I’d rather be in Florida, enjoying a cool ocean breeze, than having to deal with the heat and humidity in Missouri.  Since there are no travel plans in my immediate future, I let my cooking transport me to the places I long to be.  In this case, Florida came to me via a recipe for Gluten Free Key Lime Poke Cake.  Now, I know I mentioned Key lime pie earlier, but hot weather also makes me feel a little less motivated to tackle complicated recipes like pie.  Poke cake, on the other hand, is simple to put together, doesn’t require a lot of fuss, and is served cold – an all-around perfect summer dessert.

  

The basis for this recipe is a low-carb, gluten free, white cake made with Hodgson Mill Coconut Flour.  Coconut flour is known for its many health benefits (low glycemic index, high protein, gluten free, naturally sweet), but it’s also high in fiber, giving this cake an exceptionally moist and tender crumb.  This recipe works well as a poke cake, but I’ll be using it for other cake ideas in the future – it’s that good. 

To begin, whisk together the coconut oil, vanilla extract, lime zest, egg yolks and eggs in a medium bowl until well blended. Set aside.

 I wasn’t able to find Key limes at my grocery store, so I used regular limes instead.  Either variety will work great in this cake. 

In a small bowl, whisk together the flour, salt, baking soda, and sugar.

Add the dry ingredients to the wet and lightly whisk until just combined. 


Wipe out any stray crumbs from the dry ingredient bowl (no need to dirty another dish) and use it to beat the remaining egg whites into soft peaks. 



Gently fold the egg whites into the batter and then pour the mixture into an 8-or-9-inch baking pan that’s been sprayed with non-stick cooking spray.  Bake in a 350°F oven for 20 minutes or until a toothpick inserted into the center comes out clean.   Allow the cake to cool for five minutes and then, using the handle of a wooden spoon, poke holes throughout the top of the cake.  Set aside.

In a small bowl, mix together the sweetened condensed milk, coconut milk, and lime juice. 



Pour the milk mixture slowly over the warm cake, filling the holes and smoothing it into the corners with a spatula.  Let the cake finish cooling for 15 minutes, cover and refrigerate overnight or until well chilled. 



In a medium bowl, whip the cream, sugar, and vanilla together into soft peaks and spread over the top of the cake before serving.   Sprinkle a little more lime zest on top and dessert is ready. 


Cool and creamy with a zesty lime kick, Gluten Free Key Lime Poke Cake is just what you need on a sultry summer Midwest evening.  And, thanks to Hodgson Mill Coconut Flour, this moist, delicious cake will delight people with and without gluten restrictions – it’s definitely a crowd pleaser. 

Take your own taste trip to the tropics with Gluten Free Key Lime Poke Cake.  It’s an easy, great-tasting way to take your mind off of the hot, summer weather and have cake at the same time.  Sounds pretty good doesn’t it? It really is.  Enjoy!

Gluten Free Key Lime Poke Cake

Ingredients

  • 1/2 cup liquid coconut oil
  • 2 tsp vanilla extract
  • 1 tsp lime zest, plus extra for garnish
  • 2 large egg yolks, whites reserved
  • 3 large eggs
  • 1/2 cup Hodgson Mill Coconut Flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/2 cup granulated sugar
  • 1/2 cup sweetened condensed milk
  • 1/2 cup low-fat, canned coconut milk
  • 1/3 cup fresh lime juice (about 4 limes)
  • 1 cup heavy whipping cream
  • 1 1/2 Tbsp granulated sugar
  • 1/2 tsp vanilla extract

Instructions

Whisk together the coconut oil, vanilla extract, lime zest, egg yolks and eggs in a medium bowl until well blended.  Set aside. In another, smaller bowl, whisk together the flour, salt, baking soda, and sugar.  Add the dry ingredients to the wet ingredients and lightly whisk until just combined.  Wipe out any stray crumbs from the dry ingredient bowl and use it to beat the remaining egg whites into soft peaks.  Gently fold the egg whites into the batter and then pour the mixture into an 8-or-9-inch baking pan that’s been sprayed with non-stick cooking spray.  Bake in a 350°F oven for 20 minutes or until a toothpick inserted into the center comes out clean.   Allow the cake to cool for five minutes and then, using the handle of a wooden spoon, poke holes throughout the top of the cake.  Set aside.

In a small bowl, mix the sweetened condensed milk, coconut milk, and lime juice.  Pour the milk mixture slowly over the warm cake, filling the holes and smoothing it into the corners with a spatula.  Let the cake finish cooling for 15 minutes, cover and refrigerate overnight or until well chilled.

In a medium bowl, whip the cream, sugar, and vanilla together into soft peaks and spread over the top of the cake before serving.   Garnish with additional lime zest and serve.  Store leftover cake in the refrigerator for up to four days.  The whipped cream topping will deflate a little after day one, but it will taste delicious all the same. 

Serves 9

Notes

Key limes or regular Persian limes will work well in this recipe.

Cake inspired by Gluten Free Foodies

Key Lime interpretation, by Holly


You can find Gluten Free Key Lime Poke Cake and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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Avatar  EssayDune.com 2 years agoReply

I think the coconut flour will be the only problem since I have no idea were to find it...

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