Italian Creme Cake Gluten Free

I got this off a website but modified it because i don't like to use shortening in my cooking. However shortening could be substituted for the butter if needed....it turned out delicious! hope you can enjoy it as much as i did!

Steps

Beat butter , shortening and oil at medium speed with an electric mixer until fluffy.

Gradually add sugar , beating well.

Add egg yolks , one at a time , beating until blended after each addition.

Add vanilla.

Beat until blended.

Combine flour , xanthan gum , baking powder and soda.

Add to butter mixture alternately with buttermilk , beginning and ending with flour mixture.

Beat at low speed until blended after each addition.

Stir in coconut.

Beat egg whites until stiff peaks form.

Fold into batter.

Pour batter into three 9-inch round cake pans or one oblong baking dish , that has been greased and floured.

Bake in preheated 350 degree oven for 25-30 minutes for mul.

Cool in pans on wire racks 10 minutes.

Remove from pans , and cool on wire rack.

Nutty cream cheese frosting.

1 cups chopped pecans.

1 package cream cheese , softened.

Cup butter , softened.

1 tablespoon vanilla extract.

1 box powdered sugar , sifted.

Beat cream cheese , butter , and vanilla at medium.

Ingredients

butter, oil, sugar, eggs, vanilla extract, rice flour, potato starch, tapioca flour, xanthan gum, baking soda, baking powder, buttermilk, flaked coconut