Gluten Free Italian Cream Cake
Author: 
 
Ingredients
  • Cake
  • 1 stick butter, softened
  • ½ cup oil
  • 2 cups sugar
  • 5 egg yolks
  • 5 egg whites, beat into peaks
  • 2 cups gluten free flour*
  • 1 tsp baking soda
  • 1 cup buttermilk**
  • 1 tsp gf vanilla extract
  • 4 oz shredded coconut
  • 1 cup chopped pecans
  • Buttercream Frosting
  • 3½ cups powdered sugar
  • ½ cup (1stick) butter, softened
  • 4 tsp milk (I used almond milk)
  • 1 tsp gf vanilla extract
Instructions
  1. Cake
  2. Preheat oven to 350 degrees.
  3. Grease two 8" cake pans.
  4. Cream butter and oil together.
  5. Add sugar and beat until smooth.
  6. Add egg yolks and beat well.
  7. Combine flour and baking soda.
  8. Add to cream mixture alternately with the buttermilk.
  9. Add vanilla, coconut and pecans.
  10. Fold in egg whites.
  11. Put batter evenly into greased pans.
  12. Bake for 25 minutes.
  13. [b]Icing[/b]
  14. 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/