Gluten Free Italian Cream Cake

Total time2 hr 10 min

Prep time40 min

Cook time30 min

This Southern classic gets its signature texture from sweetened shredded coconut and finely chopped pecans folded right into the batter, then whipped egg whites are gently folded in to keep each layer light and airy despite all that richness. Three tender rounds bake up golden and get stacked with a smooth cream cheese frosting, spread thick between every layer and swept over the top and sides. The finishing touch is a toasted crown of coconut and pecans pressed onto the frosted surface, adding crunch and a deep, nutty aroma to every slice. Buttermilk keeps the crumb soft and tangy, balancing the sweetness of the frosting beautifully. It's an impressive layer cake for a celebration table, and it's a great pick to keep in your gluten free baking rotation. Chilling it before slicing lets the layers set so every piece cuts clean and holds its shape.

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Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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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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