Print

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

Gluten Free Italian Cream Cake
Print Recipe

A Deliciously Rich and Moist Recipe

Ingredients

Scale
  • 2 cups gluten-free all-purpose flour
  • 1 cup granulated sugar
  • 1 cup unsweetened shredded coconut
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 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, combine the gluten-free flour, sugar, baking soda, and salt.
  3. In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
  5. Fold in the shredded coconut and chopped pecans.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Notes

  • For added flavor, consider adding a teaspoon of almond extract.
  • Ensure all ingredients are certified gluten-free.
  • This cake pairs well with cream cheese frosting.

Nutrition

Keywords: Gluten Free Italian Cream Cake

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