Gluten free Italian cream cake

Ingredients 

2 c sugar

1.5 c butter

5 eggs separated

1 c buttermilk

1 t baking soda

1 c Arrowhead Mills Gluten Free All Purpose Flour Mix

1 c almond flour

1 T vanilla

1 c chopped pecans or walnuts

1 c coconut 

3/4 c toasted coconut

Cream Cheese Frosting

1.5 lb cream cheese

1 - 1.5 c powdered sugar

1 T vanilla

Juice of 1 lemon and 1 small orange

Cake Directions

Cream sugar and butter well.  Add egg yolks and beat week.  Mix the buttermilk and baking soda, let foam.  Alternate the flour with the buttermilk in the batter, add vanilla.  Beat egg whites until stiff, fold into the batter. Fold in nuts and coconut. Pour in to 2 greased 8" or 9" round baking pans that have parchment or wax paper lining the bottom.  Bake 25 min at 375. Don't overtake, check with a toothpick.  Cool in pans.

Frosting Directions

Soften cream cheese, mix with the mixer until smooth.  Add powdered sugar, vanilla, lemon and orange juice.  Beat until smooth and stiff enough to stay on the side of the cake.  Apply frosting to the top of the first layer, add the second layer and frost the sides, frosting the top last.  Apply toasted coconut to the sides.  Refrigerate.  Enjoy