Add to cream mixture alternately with the buttermilk.
Add vanilla, coconut and pecans.
Fold in egg whites.
Put batter evenly into greased pans.
Bake for 25 minutes.
[b]Icing[/b]
Cream all ingredients together with a mixer until blended.
Notes
*I use Better Batter GF All Purpose Flour or Pamela's Artisan Flour Blend. **Pour 1 Tablespoon of vinegar in a one cup measuring cup. Fill until it reaches 1 cup with almond milk or any non dairy milk.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2016/08/15/gluten-free-italian-cream-cake-recipe/