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½
cup butter, softened
1/4
cup shortening
1/4
cup oil
2
cups sugar
5
large eggs, separated
1
tablespoon vanilla extract
1
cup white rice flour
½
cup potato starch flour
¼
cup tapioca flour
1
teaspoon xanthan gum
1
teaspoon baking soda
1 ½
teaspoon baking powder
1
cup buttermilk
1
cup flaked coconut
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
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.
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).
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.
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).
1 ½
cups chopped pecans
1 (8
ounce) package cream cheese, softened
½
cup butter, softened
1
tablespoon vanilla extract
1
(16 ounce) box powdered sugar, sifted
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.
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