Gluten Free Italian Cream Cake

Total time2 hr 10 min

Prep time40 min

Cook time30 min

4.8

(22)

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Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking soda
¼ tsp salt
½ cup (1 stick) unsalted butter, softened
½ cup vegetable shortening
2 cups granulated sugar
5 large eggs, separated
1 tsp vanilla extract
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup pecans, finely chopped

For the frosting

16 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
4 cups powdered sugar, sifted
1 tsp vanilla extract

For finishing

½ cup sweetened shredded coconut, toasted
½ cup pecans, roughly chopped, toasted

Instructions

1
Preheat the oven to 350°F (175°C). Grease three 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
Whisk together the flour, baking soda, and salt in a medium bowl and set aside.

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