Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans with gluten-free flour or line them with parchment paper. This step is crucial for preventing the cake from sticking.
- In a large mixing bowl, whisk together the gluten-free flour blend, granulated sugar, baking soda, and salt. Ensure these ingredients are well combined to distribute the leavening agents evenly.2.5 cups all-purpose gluten-free flour blend, 1.5 cups granulated sugar, 1 teaspoon baking soda, 0.5 teaspoon salt
- Add the softened butter to the dry ingredients and mix on medium speed with an electric mixer until the mixture resembles coarse crumbs. This process creates little pockets that will contribute to the cake's tender texture.0.5 cup unsalted butter
- In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until incorporated. Gradually add this wet mixture to the dry ingredients, beating on low speed until just combined. Be careful not to overmix at this stage.4 large eggs, 1 cup buttermilk, 0.5 cup vegetable oil, 2 teaspoons vanilla extract
- With the mixer on low speed, carefully and slowly pour in the hot water or hot brewed coffee. The batter will be thin – this is exactly what you want for a moist cake. Mix until just combined, then increase the speed to medium and beat for about 1 minute. The hot liquid helps to bloom the gluten-free flour, resulting in a better texture.1 cup hot water or hot brewed coffee
- Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The aroma should be delightful as it bakes!
- Let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cooled before frosting to prevent the frosting from melting.
- While the cakes are cooling, make the filling. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, beating on low speed until combined, then increase to medium-high speed and beat until light and fluffy. Stir in the vanilla extract and add milk or cream, one tablespoon at a time, until the filling reaches your desired spreadable consistency.8 ounces cream cheese, 0.5 cup unsalted butter, 4 cups powdered sugar, 1 teaspoon vanilla extract, 2-3 tablespoons milk or heavy cream
- Place one cooled cake layer on your serving plate or cake stand. Spread a generous layer of the cream cheese filling evenly over the top.
- Carefully place the second cake layer on top of the filling.
- In a medium saucepan, combine the butter, granulated sugar, and evaporated milk. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture comes to a gentle boil.1 cup unsalted butter, 1.5 cups granulated sugar, 0.5 cup evaporated milk
- Boil for 5 minutes, stirring frequently. Remove from heat and stir in the vanilla extract.1 teaspoon vanilla extract
- Stir in the sweetened shredded coconut and chopped pecans until evenly distributed.1.5 cups sweetened shredded coconut, 1 cup chopped pecans
- While the frosting is still warm and pourable, but not boiling hot, spread it over the top and sides of the assembled cake. Work quickly as the frosting will start to set as it cools. The warm frosting will create a beautiful, slightly drippy glaze.
Notes
This cake should be stored in the refrigerator due to the cream cheese filling and frosting. It stays fresh for 3-4 days. For longer storage, freeze portions for up to 1-2 months. Thaw overnight in the refrigerator before serving.
