Yes I said it, I made this luscious cake into gluten free!! It’s sweet, but not too sweet. Dense, but moist at the same time. Filled with coconut, and pecans. You will not regret making this cake. Well unless you are on a diet, then you will regret it.
I made this for someone very special, it’s her birthday this weekend!! She is also Italian, making this cake even more perfect.
You can make this into a layered cake, cupcakes, a sheet can. Just pretty much whatever your heart desires. I made it into two smaller cakes. Since I was giving this cake to someone for their birthday, and only two of them would be there on her special birthday celebration. And well I got to keep the second cake for myself. Which I will probably end up giving it to my sister in law, and brother. I must not have all this cake around me!! I may or may not have had a piece for breakfast this morning. Hey! I had to photograph it and couldn’t let the piece I cut go to waste. That’s what I tell myself anyway.
Now like I said, I made this into gluten free. You can also use regular flour in place of the gluten free flour. Just sub for the same amount of flour, and it will turn out great.
Traditionally this cake is made with vegetable oil, or shortening and butter. I subbed the vegetable oil for coconut oil. You can use the vegetable oil too if you don’t have the coconut oil on hand.
I hope you make this cake and have it for breakfast too!
Italian Cream Cake
- 1/2 cup butter, softened
- 1 cup coconut oil, melted
- 1 cup sugar
- 5 eggs, separated
- 3 teaspoons vanilla extract
- 1 cup shredded coconut
- 2 cups gluten free flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk
- 2 8oz packages of cream cheese, softened
- 1/2 cup butter, softened
- 2lb package of powdered sugar
- 1 teaspoons vanilla
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
Preheat oven to 350. Spray baking pan with coconut oil spray.
Start by separating your eggs. Beat egg whites until stiff, set aside.
Cream together butter, sugar, and coconut oil until light and fluffy. Add in egg yolks, vanilla, and shredded coconut.
In a separate bowl mix together your flour, baking soda, and baking powder. Add to wet ingredients, alternating with buttermilk. Mix until just combined. Fold in egg whites.
Pour evenly into two 8×8 square pans and top with 1 tablespoon of sugar per pan. You could also pour into cupcake pans, or even a 11×7 rectangular pan.
Bake for 20-24 minutes. Checking with a toothpick, must come out clean. If making cupcakes bake for 13 to 14 minutes.
In medium sized bowl, combine butter, cream cheese, vanilla, and powdered sugar. Whip frosting until creamy and fluffy. Stir in chopped pecans and sweetened coconut,
Frost your cake or cupcakes, and top with chopped pecans.