Serves: 12
Total Calories: 1,508
Preheat oven to 350°F. Spray a 9 x 13-inch or 13 x 18-inch pan with nonstick cooking spray.
Combine Featherlight 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. Add vanilla.
Alternately add flour and sour cream to coconut mixture, adding about 1/3 of the total amount at a time. Beat each addition just until mixed in. Stir in nuts.
In a separate bowl, beat egg whites to stiff peaks. Gently fold the cake batter into the egg whites.
Gently spread the batter into the prepared pan. Bake a 9 x 13-inch pan for 45 to 50 minutes. Bake a 13 x 18-inch pan 20 to 25 minutes.
This Italian Cream Cake recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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