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Thursday, 26 February 2015 22:33

Italian Cream Cake Featured

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Italian Cream Cake Italian Cream Cake LPHJ Kitchen
This recipe is a family favorite but it has been modified for gluten sensitive people! It can also be made dairy free!

  • Ingredients:
    2/3 cup palm shortening, butter or coconut oil
    1 cup applesauce
    1/2 cup honey
    1/2 cup coconut sugar (or brown sugar)
    5 eggs, separated
    2 cups all purpose gluten free flour (or other flours)
    1 tsp baking soda
    1 cup almond milk + 1 tsp lemon juice
    1 tsp vanilla
    1 cup coconut flakes
    1/2 cup chopped pecans

    Cream Cheese Frosting
    1 8oz pkg of cream cheese, softened
    2 Tbsp coconut oil, melted
    2 cups powdered sugar (more if necessary)
  • Instructions:


    In a large mixing bowl, cream together palm shortening (or butter) and sugar until smooth. Add in egg yolks and beat well.

    Combine flour, soda, milk, lemon juice and vanilla. Gently mix in half of the pecans and coconut flakes.

    In a separate bowl, beat egg whites until light and fluffy. Fold into cake batter.

    Pour into two greased cake pans. Bake at 350F for about 25-30 minutes or until cooked through.

    Remove cakes from oven and let cool for about 10 minutes. Carefully remove cake from pans and place on wire racks to cool completely.

    Meanwhile, in a mixing bowl using the whisk attachment, blend frosting ingredients until smooth and whipped (about 2 minutes).

    Place one cake onto a serving dish and spread a thin layer of frosting. Top with remaining cake and frost top and sides. Sprinkle top with remaining coconut and pecans.

  • Serves: 10 - 12
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no fermented / pickled foods, no seeds, no beans / legumes / pulses, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Elegant evenings, Crowds/parties, Holiday Sweets & Treats
  • Top 8 allergens?: gluten-free, soy-free, fish-free, shellfish-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 30-45 minutes
  • Substitution ideas: If your recipe uses a common food allergen, please include any ideas you have for substitutions here. Common food allergens include wheat, barley, rye, dairy products, eggs, peanuts, tree nuts, fish, shellfish (including both mollusks and crustaceans such as shrimp and crab), seeds and celery.
  • Serving suggestions: Any suggestions for what would go well with your dish?
  • Related recipes: Does your recipe call for another recipe as an ingredient? Do you have another recipe you like to make with the leftovers? If so, put the name of the other recipe here.
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