A Delicious Gluten Free Italian Cream Cake Recipe

This Gluten Free Italian Cream Cake Recipe has the most moist texture and is full of robust flavor with the chopped pecans and shredded coconut. Paired with a rich cream cheese frosting, it’s the perfect cake for all your spring gatherings!

Here I am with another gluten free cake recipe! I just can’t help myself HA! The love of baking and art and a life of NO gluten come colliding together in cake making for me, and it’s a passion for sure! The Italian Cream Cake is one that my mom would make for my dad – his favorite – and when I had to go gluten-free this was definitely a recipe that I missed. The first time I attempted this cake as a gluten-free cake was for my mom and dad’s 29th wedding anniversary. It’s one of those dates that seems so far away, yet so close. I think that is part of what happens when you loose someone. All those “last celebrations” or last moments tend to be the ones that you hold to, trying to cling to the memories that you remember them as they were. This anniversary celebration for my parents was one of those moments. 

What You Will Need:

• gluten-free flour blend
• coconut sugar
• baking powder
• baking soda
• salt
• butter (softened)
• eggs
• whole milk
• sour cream
• vanilla
• chopped and toasted pecans
• shredded coconut
• powdered sugar
• cream cheese

Why You Will LOVE This Recipe:

• the coconut sugar adds to the robust flavor of this cake, while also lower the glycemic index
• the cake is perfectly tender
• the chopped pecans add such a lovely texture and crunch
• the combination of the flavors of the coconut, the pecans and the cream cheese really make this cake so decadent and unique
• it’s a great alternative to the classic carrot cake
• the flavors of this cake make for a great rustic design in the assembling 
• my cream cheese buttercream frosting is the BEST – perfectly creamy and heavy on the cream cheese flavor

Helpful Hints:

• like most recipes and for best results, this recipe shines best when all the ingredients are at room temperature
• let the cake COMPLETELY cool before assembling, or you will end up with melting frosting
• this cake can be made a day in advance – but I would aim to serve as fresh as possible
• if there are any leftovers, store them in a glass airtight container
• let your oven preheat for a full 20 minutes before baking and try to avoid opening it while the cake is baking

For the Steps:

1. Preheat the oven to 350 degrees. Prepare your round cake pans. For this recipe, it yields two 8″ rounds or two 9″ rounds. Line the bottom of the cake pans with parchment paper and set aside.
2. First we are going to work with our wet ingredients. In your standing mixer, or using a large bowl with a hand electric mixer, you are going to combine together 1 cup of softened butter and 1 1/2 cups of coconut sugar. I prefer using the paddle attachment. Beat together until fluffy and light. 
3. In a large mixing bowl, whisk to combine the 5 egg yolks, 1/2 cup of whole milk, 1/2 cup of sour cream and 2 teaspoons vanilla. Add these ingredients to the butter and sugar mixture while the mixer at a low speed. Mix to combine. 
4. Add to the standing mixer 2 cups of the gluten free all purpose flour mixture, 1 1/2 teaspoons of baking powder, 1 teaspoon of baking soda and 1 teaspoon of salt. You can add a teaspoon of xanthan gum at this point, if your flour blend does not have a binder. Still using the paddle attachment and at a low speed until incorporated, then increase to medium speed for 1 minute. Turn off the mixer.
5. Fold into the batter 1/2 cup of chopped pecans and 1 cup shredded (unsweetened) coconut. 
6. LAST STEP! We need to beat the egg whites to stiff peaks. I will typically use my hand mixer and a medium bowl to do this, since the cake batter is taking up the standing mixer bowl. Using my hand mixer with the whisk attachment, at high speed I will whip the egg whites until they are stiff peaks – about 2 to 3 minutes. Fold the egg whites into the cake batter – I am telling you, this step is crucial for a beautiful cake texture!
7. Pour batter into the prepared cake pans, and pop into the oven to bake for 25 minutes. I always check my cake at the 20 minute mark. If you touch the top of the cake and it bounces back up, it is ready! Let the cake cool for 5 minutes before turning it onto a cooling rack. 
8. While the cake completely cools, it is time to make the buttercream! Butter and cream cheese should be at room temperature. To your standing mixer add 1 stick of softened salted butter and 8 ounces of softened cream cheese, and beat with the paddle attachment for 2 minutes. While the mixer is at a low speed, slowly add 1 pound of powdered sugar to the butter and cream cheese. Once incorporated, slowly add 3 tablespoons of heavy whipping cream and 2 teaspoons of vanilla. Then turn the mixer to a high speed and whip for 5 minutes – this is critical in creating a perfectly creamy buttercream that is so easy to work with! 
9. When the cake is completely cooled, spread the frosting between the layers, then layer cake on the edges and on the top of the cake. You can get fancy with a crumb coat, and use a cake scraper to give you those nice straight edges! Or go with a rustic vibe. But you MUST sprinkle the rim of the top of the cake with more chopped pecans for a beautiful finishing touch!
10. Share and enjoy!

This cake is a southern-style cake filled with robust flavors of toasted pecans and coconut, topped with decadent cream cheese buttercream making a crowd favorite! It is perfect for wedding or baby showers, birthdays, or for a special occasion like Easter (you’ll be the favorite)! It’s the perfect spring inspired cake in my opinion!

Recipe Card is Below!

Enjoy!