Gluten Free Italian Cream Cake Recipe - Norah Recipes

Ingredients

• 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
• 8 oz cream cheese, softened (225g)
• 4 cups powdered sugar
• 1/4 cup heavy cream (adjust as needed for consistency)
• 1/2 cup shredded coconut, toasted
• 1/4 cup chopped pecans