Categories: Cakes, Desserts, Gluten-free 
      Yield: 1 cake 
  
      5    Eggs 
    1/2 c  Butter; softened 
    1/2 c  Vegetable oil 
      1 c  Honey 
      1 tb Vanilla 
      1 c  Chopped nuts (optional) 
    1/2 c  -Grated coconut; or up to... 
      1 c  Grated coconut (optional) 
      1 c  Buttermilk 
      1 ts Baking soda (heaping) 
  1 1/2 c  AM Rice Flour 
    1/2 c  AM Buckwheat Flour 
  
  Separate the eggs.  Beat the whites until stiff, and set aside.  Beat the 
  yolks, butter, oil, honey, vanilla, nuts and coconut together.  Measure the 
  buttermilk into a quart measuring cup; stir in the soda and let set 30 
  seconds until foamy.  Mix the flours.  Alternately add the flours and the 
  buttermilk to the butter mixture until thoroughly mixed.  Gently fold in 
  the egg whites until barely mixed and still light.  Pour into a well oiled 
  9" x 13" cake pan.  Bake at 350 F. for 35 to 45 minutes until a toothpick 
  inserted in the center comes out clean.  Let cool.  Spread cream cheese 
  icing. 
   
  ICING: Soften two 8 oz. pkgs. of cream cheese.  Beat with 1/2 cup honey and 
  1/2 cup maple or other syrup and 3 tsp. vanilla.  If needed, add a little 
  non instant dry milk powder or a little milk to reach the desired 
  consistency. 
   
  Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold 
  Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy 
  of: Karen Mintzias