Southern Lane Cake [0000320]

Ingredients:

2 cups gluten-free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 cup buttermilk
1 cup chopped pecans
1 cup sweetened shredded coconut

Steps:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together gluten-free all-purpose flour, baking powder, and baking soda.
In a separate large bowl, cream together softened butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients.
Fold in chopped pecans and shredded coconut until evenly distributed in the batter.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the gluten-free Southern Lane Cake to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.