Italian Creme Cake/Coconut Cake
CATEGORIES
INGREDIENTS
  • Cooking Time: 25-35 minute bake time
  • Servings: 12-15
  • Preparation Time: 20-30 minutes
  • For Cake:
  • 5 eggs, separated
  • 1 stick butter
  • 1/2 c. shortening
  • 2 c. sugar
  • 1 c. white rice flour
  • 1/2 c. sweet rice flour
  • 1/2 c. tapioca flour
  • 2 t. zanthum gum
  • 1 t. baking soda
  • 1 c. buttermilk
  • 1/2 t. coconut extract
  • 1/2 t. vanilla extract
  • 1/4 t. almond extract
  • 1 -1/2 c. sweetened coconut
  • 1 c. pecans, chopped (if making Italian Crème Cake)
  • For Frosting:
  • 8 oz. cream cheese, softened
  • 1/2 stick butter, softened
  • 4 c. confectioner's sugar, more if needed
  • 1/2 t. vanilla extract
  • 1/2 t. coconut extract
  • 1/4 t. almond extract
  • milk as needed for consistency
  • (professional cake decorators add 1/2 shortening to frosting to use for cake decorating)
DIRECTIONS
  1. Separate eggs and bring to room temp. Beat egg white until stiff peaks form, set aside. Wash and dry bowl of stand mixer, then cream butter and shortening, gradually adding sugar. Beat well, then add egg yolks and beat until light and fluffy. Turn off mixer, add flours, zanthum gum, baking soda, buttermilk, and extracts. Stir by hand until moistened, then beat well. Add coconut and pecans (if making Italian Creme Cake) and stir well. Fold in egg whites. Grease well and flour with white rice flour sides of 3-8" or 9" cake pans and line bottoms with parchment paper. Pour batter into prepared pans and bake in an oven preheated to 350F for 25-35 minutes until knife comes out with moist crumb. Remove from oven and cool in pans 5 minutes, then remove from pans to cool completely before frosting. Meanwhile make frosting. Wash and dry bowl of stand mixer, cream together cream cheese and butter. Use mixer guards to keep things neat, gradually add confectioner's sugar and milk until spreading consistency reached. Add extract, mix well. Add shortening if using. Spread between cake layers, then on sides, and on top. Refrigerate cake before serving.
RECIPE BACKSTORY
This recipe (before it became GF) won a blue ribbon at a County Fair in Fairfiled Ohio 1978. Don't tell, and no one will guess it's Gluten Free!