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Gluten Free Italian Cream Cake: A Deliciously Light and Moist Recipe

Gluten Free Italian Cream Cake
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A Deliciously Light and Moist Recipe

Ingredients

Scale
  • 2 cups gluten-free all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup buttermilk
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup shredded coconut
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the buttermilk and vanilla extract.
  5. In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Fold in the shredded coconut and chopped pecans.
  8. Divide the batter evenly between the prepared cake pans.
  9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Ensure all ingredients are gluten-free.
  • For added flavor, consider adding a cream cheese frosting.
  • This cake can be stored in an airtight container for up to 3 days.

Nutrition

Keywords: Gluten Free Italian Cream Cake

Find it online: https://www.glutenfreez.com/gluten-free-italian-cream-cake-recipe-2/