AuthorE. Gluten
DifficultyIntermediate
TweetSave
Yields1 Serving
Prep Time25 minsCook Time30 minsTotal Time55 mins
 1 tsp xanthan gum
 2 tsp egg replacer
 1 tsp gelatin
 2 tsp baking soda
 2 cups sugar
 ½ cup margarine
 ½ cup shortening
 2 cups coconut
 5 eggs separated
 1 tsp vanilla
 1 ¼ cups sour cream
 1 cup chopped pecans or walnuts
1

Preheat oven to 350°.

2

Mix flour mix, xanthan gum, egg replacer, gelatin, and baking soda in a medium bowl. In another bowl cream sugar, margarine, and shortening until light. Add coconut to creamed mixture. Add egg yolks to creamed mixture one at a time, beating well after each. (This helps the cake not fall.) Add vanilla. Alternately add flour and sour cream (about 1/3 of the total amount at a time), beating just until mixed in.

3

Stir in nuts. In a separate bowl, beat egg whites to stiff peaks. Gently fold batter into egg whites. Pour into a Pam-sprayed pan.

4

Bake a 9x13 pan for 45-50 minutes.

Bake a 13x18 pan 20-25 minutes.

Category

Ingredients

 1 tsp xanthan gum
 2 tsp egg replacer
 1 tsp gelatin
 2 tsp baking soda
 2 cups sugar
 ½ cup margarine
 ½ cup shortening
 2 cups coconut
 5 eggs separated
 1 tsp vanilla
 1 ¼ cups sour cream
 1 cup chopped pecans or walnuts

Directions

1

Preheat oven to 350°.

2

Mix flour mix, xanthan gum, egg replacer, gelatin, and baking soda in a medium bowl. In another bowl cream sugar, margarine, and shortening until light. Add coconut to creamed mixture. Add egg yolks to creamed mixture one at a time, beating well after each. (This helps the cake not fall.) Add vanilla. Alternately add flour and sour cream (about 1/3 of the total amount at a time), beating just until mixed in.

3

Stir in nuts. In a separate bowl, beat egg whites to stiff peaks. Gently fold batter into egg whites. Pour into a Pam-sprayed pan.

4

Bake a 9x13 pan for 45-50 minutes.

Bake a 13x18 pan 20-25 minutes.

Gluten Free Italian Cream Cake