This gluten free lane cake is just a 2-layer cake, using my Best Gluten Free White Cake, and topped with Swiss Meringue Buttercream. what makes this cake special is the filling made up of rich caramel pecan coconut mixed with bourbon. It’s perfect for a Kentucky Derby celebration or just because.
Watch the video to check out its texture.
In 2020, for the first since 1945 (WWII), the Kentucky Debry is postponed. It will be held September 5, 2020 instead of the first Saturday in May. This cake is so good, I know that I could sell it, especially for a wedding.
Links You’ll Need:
The Best Gluten Free White Cake Recipe
Swiss Meringue Buttercream Recipe
Gluten Free Lane Cake
For the Filling:
- 6 egg yolks
- 1 whole egg
- 1 cup granulated sugar
- 4 tablespoons unsalted butter cut into 9 pieces
- 1 tablespoon full-fat coconut milk or whole milk
- 1 cup chopped pecans
- 1/2 cup unsweetened flaked or shredded coconut or sweetened (optional)
- 1/2 cup golden raisins
- 1/4 cup bourbon (Maker’s Mark) or apple cider/juice
- 1/2 teaspoon pure vanilla extract
For the Cake:
- 1 recipe two 9-inch layers The Best Gluten Free White Cake (see above recipe link)
For the Frosting:
- 1 recipe Swiss Meringue Buttercream or less as desired
- Gluten free maraschino cherries drained and cut in half for garnish (Royal Harvest Natural) (optional)
To Make the Filling:
Whisk together the egg, yolks, sugar, and coconut milk in a cold medium saucepan. Cook over medium heat, stirring constantly until sugar begins to break down. Add the butter and cook until all of the sugar crystals dissolve.
Once the mixture forms many small bubbles on the surface is about to boil, remove from the heat and stir in the pecans, coconut, raisins, bourbon, and vanilla extract.
Return the saucepan to the burner and cook on medium for 1 – 2 minutes, stirring constantly. Remove from the heat; set aside to cool at room temperature.
After at least 30 minutes of the cake cooling, Transfer one layer, top side down, to a serving platter. Fill the cake with the entire filling; top with the second layer, right side up. Refrigerate while you make the buttercream.
To Make the Cake:
Make the cake as instructed in the above-linked recipe in two 9-inch round cake pans. Allow the layers to cool on a wire rack at least 30 minutes before filling.
To Make the Buttercream:
Follow the instructions at the above-linked recipe. Refrigerate the buttercream until it is firm enough to frost the cake without sliding down the sides. Frost the cake on the sides and then the top, as desired.
Optionally, garnish with slices of maraschino cherries. Slice and serve immediately or cover and refrigerate up to 4 days. Alternatively, slice and freeze. Then, wrap each slice individually in plastic wrap.
Egg-Free: Use 2 tablespoons white bean liquid, like canned cannellini beans to replace each egg white and 1 tablespoon of your favorite fat (butter, 75% refined coconut oil, and 25% full-fat coconut milk for dairy-free egg-free).
For dairy-free, replace the butter with 75% refined coconut oil and 25% full-fat coconut milk for dairy-free egg-free).