Italian Creme Cake - Gluten Free!!

Recipe by FarrahGF
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Beat butter, shortening and oil at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating until blended after each addition. Add vanilla; beat until blended
  • Combine flour, xanthan gum, baking powder and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut.
  • Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch round cake pans or one oblong baking dish, that has been greased and floured (gf of course).
  • Bake in preheated 350 degree oven for 25-30 minutes for multiple pans; 40-45 minutes for oblong pan or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire rack.
  • Nutty Cream Cheese Frosting (double this recipe if you're going to do a layer cake; single if you're going to use an oblong pan).
  • 1 ½ cups chopped pecans.
  • 1 (8 ounce) package cream cheese, softened.
  • ½ cup butter, softened.
  • 1 tablespoon vanilla extract.
  • 1 (16 ounce) box powdered sugar, sifted.
  • Beat cream cheese, butter, and vanilla at medium speed with an electric mixer until creamy. Add powdered sugar, beating at low speed until blended. Beat at high speed until smooth; stir in nuts. Spread Nutty Cream Cheese Frosting between cake layers and on top and sides of cake. Serves 10.
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