Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk (or almond milk with lemon juice)
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup shredded coconut
- ½ cup chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until fluffy. This should take about 3-5 minutes using an electric mixer.
- Add eggs one at a time, mixing well after each addition. This helps incorporate air into the batter, making the cake light and fluffy.
- Stir in buttermilk and vanilla extract. Mix until well combined.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet mixture, mixing until just combined. Be careful not to over-mix.
- Fold in the coconut and nuts gently. This adds texture and flavor to the cake.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Nutrition
- Serving Size: one normal portion
- Calories: 220
- Sugar: 15g
- Fat: 10g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g