-
1
Place a rack in the middle of the oven.
-
2
Preheat to 325 degrees (F).
-
3
Generously grease two 8 or 9 cake pans and line the bottom with parchment paper or wax.
-
4
Grease again, set aside.
-
5
To make the cake: In a large mixing bowl, beat the butter with an electric mixer on medium speed until creamy and smooth.
-
6
Gradually beat in the sugar until smooth.
-
7
Add the egg yolks, one at a time, beating well after each addition.
-
8
Set aside.
-
9
Mix the sorghum blend ingredients in a separate bowl.
-
10
You wont use all of it for todays recipe so just store the extra in an airtight container for another day!
-
11
In another bowl, sift together the 1-1/2 cups sorghum blend, and the xanthan gum, baking powder, baking soda and salt.
-
12
In a measuring cup, whisk together the buttermilk, vanilla and coconut extract.
-
13
With the mixer on low speed, beat the sorghum blend mixture into the egg mixture, alternating with the buttermilk mixture, and ending with the sorghum mixture.
-
14
Add the pecans, scrape down the sides of the bowl, and beat just until smooth.
-
15
In a clean large bowl with clean beaters, beat the egg whites on high speed until stiff peaks form.
-
16
Fold the egg whites into the batter and then spread the batter evenly in the pans.
-
17
Bake for 30 to 35 minutes or until the tops of the cake are golden brown and a toothpick inserted into the center of the cake comes out clean.
-
18
Cool the cakes in the pans for 10-15 minutes on a wire rack.
-
19
Remove the cakes from the pan, discard the paper and cool completely on a wire rack.
-
20
Make the frosting: Beat the cream cheese and butter in a medium bowl with an electric mixer on medium speed until smooth and creamy.
-
21
Gradually beat in the powdered sugar on low speed.
-
22
Add the vanilla and beat well.
-
23
Taste and adjust according to desired sweetness, adding more sifted powdered sugar if needed.
-
24
Place 1 cake layer, top side down, on a serving plate; spread with one-third of the frosting.
-
25
Top with the other cake layer, top side up.
-
26
Spread remaining frosting evenly over the top and sides of the cake.
-
27
Garnish with coconut and pecans as desired.
-
28
*Carols Sorghum Blend is my favorite blend
-
29
**For the toasted coconut: While the oven is preheating for the cake, throw the coconut in an even layer on a cookie sheet lined with waxed paper or foil.
-
30
Bake coconut for 5-10 minutes until lightly golden.
-
31
Check the coconut after a 5 minutes and give it a stir since the edges like to brown quicker than the middle.
