2 1/2 cups Deya’s Gluten-Free Cake Flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
5 eggs, separated
1 teaspoon vanilla
1 cup sour cream
1 can crushed pineapple, drained
Preheat oven to 350ºF.
Grease and flour, with Deya’s Gluten-Free Cake Flour, two 9-inch round cake pans.
In a large bowl, sift together Deya’s Gluten-Free Cake Flour, baking soda, baking powder, and salt.
In another large bowl cream butter and sugar with an electric mixer until light an fluffy or for about 5 minutes.
Add egg yolks one at a time, mixing well after each addition.
Beat in vanilla.
Add dry ingredients alternatively with the sour cream, ending with the dry ingredients.
In a separate bowl, beat egg whites until stiff.
Gently fold egg whites into cake batter and pour into prepared pans.
Bake for 25 to 30 minutes or until cake tester comes out clean.
Cool cakes on wire racks.
Ice cake with Coconut Icing
After icing the top of the first cake, which will become the bottom layer, spread the crushed pineapple over the icing. Place the second cake layer on top of the pineapple and continue with the Coconut Icing.