Endless summer cake – gluten free

This is just a regular butter cake that I decorated for fun, but I had to share.
Adventurer Stacey was coming home after a European summer, and we were joking that she had a summer at home, then one away, and was coming home for another summer.  So I welcomed her home with some Turkish Delight, and a cake to poke a joke at her endless summer.

Endless summer cake (gluten free butter cake)

Endless summer cake (gluten free butter cake)

In addition to the butter cake ingredients below, I decorated it with some blue jelly (it ended up looking green when placed over the yellow icing), some white chocolate feet that I moulded previously, and I had some cake decorations that were in the shape of beer cans and a cocktail umbrella.  As well as the icing, I tinted some coconut yellow to emulate sand.


Basic butter cake:

125g butter;

1/2 cup caster sugar;

2 eggs, beaten;

1/2 cup milk;

1 & 1/2 cups gluten free SR flour.


125g butter

1 & 1/2 cups gluten free icing sugar (sometimes icing sugar mixture contains starches, so check the pack)

Up to two tbs lemon juice, depending on consistency of icing sugar;

Yellow food colouring.


Yellow food colouring;

Shredded or dessicated coconut, start with half a cup and see whether that is enough for your cake;

Blue jelly;

Whatever decorations you fancy, I made feet from white chocolate in a feet mould, all I did was melt the chocolate, scrape it into the mould and then let it set, I also had some candles in the shape of beer cans and a cocktail umbrella.


Make up the jelly as per packet directions.  Allow to set.

Preheat a fan forced oven to 160 celcius (180 if not fan forced).  Cream the butter and sugar, gradually add the eggs and mix well.  Alternate the milk and flour and mix until batter is smooth.  Pour into a prepared square cake tin and bake for about 35-40 minutes – or until a skewer inserted in cake comes out clean.

When cake is out of the oven, rest in the tin for about five minutes, then turn onto a rack to cool – it will need to be cool before you ice it, or the icing will go runny.

To make the icing, cream the icing sugar and butter, add in enough yellow food colouring until the icing is the colour you want, then add the lemon juice as required to get a spreadable consistency.  Spread over the cake.  Mix the coconut and yellow colouring until you get the colour you want, then press into the icing over most of the cake while the icing is still soft.  Leave a little hollow for the “water” (jelly) towards one side of the cake – don’t cover the whole cake with coconut. Turn the jelly out onto a board and chop up finely, you want it smaller than cubes, but not mush.  Place into the hollow so that it is relatively level with the coconut “sand” then decorate with whatever you have chosen.

Detail of chocolate "feet"

Detail of chocolate “feet”