Italian Creme Cake - Gluten Free!!

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 3/4 cup butter, softened
• 1/4 cup oil
• 2 cups sugar
• 5 large eggs, separated
• 1 tablespoon vanilla extract
• 1 cup rice flour
• 1/2 cup potato starch
• 1/4 cup tapioca flour
• 1 teaspoon xanthan gum
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 cup buttermilk
• 1 cup flaked coconut

Recipe

• 1 beat butter, shortening and oil at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. add egg yolks, one at a time, beating until blended after each addition. add vanilla; beat until blended
• 2 combine flour, xanthan gum, baking powder and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. beat at low speed until blended after each addition. stir in coconut.
• 3 beat egg whites until stiff peaks form; fold into batter. pour batter into three 9-inch round cake pans or one oblong baking dish, that has been greased and floured (gf of course).
• 4 bake in preheated 350 degree oven for 25-30 minutes for multiple pans; 40-45 minutes for oblong pan or until a wooden pick inserted in center comes out clean. cool in pans on wire racks 10 minutes; remove from pans, and cool on wire rack.
• 5 nutty cream cheese frosting (double this recipe if you're going to do a layer cake; single if you're going to use an oblong pan).
• 6 1 ½ cups chopped pecans.
• 7 1 (8 ounce) package cream cheese, softened.
• 8 ½ cup butter, softened.
• 9 1 tablespoon vanilla extract.
• 10 1 (16 ounce) box powdered sugar, sifted.
• 11 beat cream cheese, butter, and vanilla at medium speed with an electric mixer until creamy. add powdered sugar, beating at low speed until blended. beat at high speed until smooth; stir in nuts. spread nutty cream cheese frosting between cake layers and on top and sides of cake. serves 10.