Go Back
A slice of gluten free italian cream cake

Gluten Free Italian Cream Cake

Carolyn
Shredded coconut, chopped pecans, and almond extract come together to make this moist and fluffy gluten free Italian cream cake oh so good!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 38 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • Stand Mixer with the Paddle Attachment

Ingredients
  

  • ½ cup unsalted butter, room temperature
  • ½ cup vegetable oil
  • 1 ⅓ cup sugar
  • ⅓ cup brown sugar
  • 1 t. vanilla extract
  • ½ t. almond extract
  • 4 large eggs
  • 2 ½ cups Bob's Red Mill 1:1 Gluten Free All Purpose Flour
  • 1 t. baking powder
  • ½ t. baking soda
  • ¼ t. kosher salt
  • ¾ cup buttermilk
  • 1 cup sweetened shredded coconut
  • ⅔ cup chopped pecans
  • Cream cheese frosting*

Instructions
 

  • Make sure the rack is in the middle of the oven and preheat to 350 degrees Fahrenheit. Cut out two parchment paper circles slightly smaller than the 8 inch cake pans. Spray the bottoms of the cake pans and set the parchment circles in them. Spray the pans with the nonstick spray and set aside.
  • In a medium bowl measure the flour, baking powder, baking soda, and salt. Stir with a whisk and set aside.
  • In the bowl of a stand mixer with a paddle attachment cream the butter, oil, sugars, vanilla, and almond extract for 3 minutes on medium speed.
  • Add the eggs one at a time beating until incorporated after each addition. Scrape the bowl as necessary.
  • Add half of the flour mixture to the mixer and beat on medium speed until mixed combined. Add the buttermilk and on low speed beat until combined then add the remaining flour. Mix until a smooth batter forms scraping the bowl as necessary.
  • Fold in the coconut and pecans with a spatula. Divide the batter into the cake pans and bake until the tops are golden brown and a toothpick comes out clean. This should take about 35 to 38 minutes.
  • Remove the cakes from the oven and let cool until warm. Place a cooling rack onto the top of the cake pan and gently flip the cake over onto the cooling rack.
  • Let the cakes cool completely and then frost with cream cheese frosting and top with more toasted coconut and/or pecans.

Notes

I just doubled my dreamy cream cheese frosting for this recipe. I did have a quite a bit leftover so you may be able to get away with one batch but I'd rather have too much than too little. 
Keyword cake, gluten free
Tried this recipe?Let us know how it was!