I modified this recipe from David Leites snowball recipe to be gluten free, it might be the best cake I ever had including gluten ones! turns out light and fluffy!
For the cake , 1 stick unsalted butter soften 3/4 cup Jules gluten free flour 1/2 cup dark brown sugar 1/4 cup sugar 1/2 dutch process cocoa 1/8 tsp salt 1/2 tsp baking soda 1 egg plus one yolk 1/4 cup sour cream 2/3 cup hot water
in a mixer blend until fluffy, butter, then add eggs and sour cream whisk together all dry ingredients and add slowly while mixing to the butter mixture alternating with the water. blend until silky smooth and light.
pour into half round cake pan that has been oiled and floured with gluten free flour or cocoa.
bake 25 to 30 minutes at 350 degrees let cool completely. I found a Wilton 1/2 dome cake pan at Michaels it has 4 domes that are just perfect for this recipe, you will have to level the little cakes. by taking a serrated knife and slicing the "top" off while in the pan.
for the Italian Meringue frosting
1 Cup sugar 1/3 cup water 4 large egg whites at room temperature 1/8th salt 1/2 tsp pure vanilla extract
boil sugar and water until softball stage, while heating the syrup, beat egg whites till frothy add salt, then beat till eggs hold soft peaks, while continue beating the egg whites pour the syrup down the side of the mixer very slowly, continue beating for about 5 minutes
after the cakes are cooled slice of part of about an inch of the cake , scoop out the center fill with icing and replace, frost the little domed cake and smother in sweetened coconut flakes.