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gluten free italian cream cake

Gluten Free Italian Cream Cake Recipe

This Gluten-Free Italian Cream Cake is a delightful dessert perfect for any occasion. It’s soft, tender, and full of rich flavors from coconut, pecans, and cream cheese frosting. With simple gluten-free substitutions, it’s an easy and satisfying treat that everyone will enjoy, even those without dietary restrictions
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Prep Time 20 minutes
Cook Time 37 minutes
Rest Time 1 hour
Total Time 1 hour 57 minutes
Servings: 12
Course: Desert
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 1/2 cups gluten-free all-purpose flour with xanthan gum
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup coconut oil, melted and cooled
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup buttermilk, room temperature
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped pecans
For the Frosting
  • 8 oz cream cheese, softened 225g
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup heavy cream adjust as needed for consistency
For Topping
  • 1/2 cup shredded coconut, toasted
  • 1/4 cup chopped pecans

Method
 

For the Cake
  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk together gluten-free flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter, coconut oil, and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Gradually alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Fold in shredded coconut and chopped pecans.
  7. Divide the batter evenly among the prepared pans. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Frosting
  1. Beat cream cheese and butter together until smooth and creamy.
  2. Gradually add powdered sugar, mixing well after each addition.
  3. Stir in vanilla extract and adjust consistency with heavy cream if needed.
To Assemble
  1. Place one cake layer on a serving plate and spread a layer of frosting on top.
  2. Repeat with the second and third layers, covering the top and sides of the cake with frosting.
  3. Garnish with toasted coconut and chopped pecans.

Notes

Ensure the gluten-free flour blend contains xanthan gum or guar gum for structure.
Use dairy-free butter and cream cheese for a dairy-free version.
Toast the pecans and coconut for added flavor.