Italian Cream Cake

Ingredients for Cake

2 3⁄4 cup 1.1 GF flour
2 1⁄2 tsp baking powder
1⁄2 tsp baking soda
1 tsp kosher salt
1 tsp vanilla extract
1 tsp almond extract
2 eggs
12 tbsp butter, room temp
1 3⁄4 cup sugar
1 cup buttermilk (I used 1 cup oat milk + 1 tsp vinegar)
1⁄2 cup crushed pineapple, juices pressed out
1 cup coconut
1 1⁄4 cup Pearson Farm Mammoth Pecans, Chopped

Preheat the oven to 350 degrees and spray to 8” round cake pans with nonstick baking spray. Will also work for a 9x13 baking dish. In a bowl add the sugar and butter and mix on high for 3 minutes. Mix in the wet ingredients. Add the dry ingredients, pineapple, coconut and pecans. Mix until just incorporated. Split the batter between both cake pans and bake for 25-30 mins or until a toothpick comes out clean. Allow to cool completely.

Ingredients for Frosting

16oz cream cheese
1 tsp vanilla extract
1 tsp almond extract
8 cups powdered sugar

Add the ingredients together in a bowl and mix until smooth. Ice the cooled cake. *Decorate outside with chopped pecans and coconut flakes. Enjoy!