Gluten-Free Tropical Lemo'Berry Cake

        There is one word that we bakers are always excited to hear: DIVINE!  I truly don’t know of better word that I would love to hear more for describing my desserts.  You might already guess where this is leading…yes, I had more than a few people describe this particular cake with that word.  I am excited to share with you a combination of lemon, mango, coconut, and berries!  Some might think it sounds like an odd combination, right?  Well, take it from what others are saying...it's actually a divine combination! ENJOY!             

You'll need:
 

1 cup Kerrygold butter

1 cups sugar

1 cup brown sugar

1 tbsp vanilla extract

1 tsp strawberry extract 

1 tsp raspberry extract

1 tsp imitation butter extract

4 eggs

1 cups Bob's Red Mill gluten-free all purpose flour

1 cup Bob's Red Mill almond flour

1 cup Bob's Red Mill hazelnut flour

1 ½ tsp Bob's Red Mill xanthan gum

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup buttermilk 

1 cup freeze-dried mango

1/4 cup Freeze-Dried blueberries

1/2  cup frozen blueberries

1/2 cup shredded coconut  

       Preheat the oven to 350°F.  Prepare two round 9” pans by greasing and covering the bottom of each with parchment paper cut to size.

        In a large measuring cup, rehydrate the dried mango and blueberries with a cup of buttermilk.  Set aside until needed.

       In a medium bowl, cream the butter and sugars until light and fluffy.  Then add in the extracts and continue whipping until fully creamed.  Next, add in the eggs one at a time, whipping well between each egg.

       In a separate bowl, combine the dry ingredients.  Then stir into the creamed mixture a little at a time, alternating with the milk and fruit combination. 

      Fold in the frozen blueberries and coconut flakes.  Then pour the batter into prepared pans and bake for 20 - 25 minutes or until a toothpick comes out clean from the center and the tops are a light golden brown.  Allow to cool completely before frosting.

 Lemon Vanilla Crème Frosting

 

1 cup of Kerrygold butter -Salted

1/2 cups palm shortening

3 cups powdered sugar

1 tsp vanilla extract

1 1/2 tsp lemon extract

       In a large bowl with an electric mixer, whip the butter and shortening until fluffy.  Whip in one cup of powdered sugar, then Add in a second cup of powdered sugar and extracts.  To finish, beat in the remaining cup of powdered sugar.  If you desire a thinner frosting, just mix in splash of cream.

       Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.  Finish frosting the top and sides of the cake with the remaining frosting.

 

       Enjoy!