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.
Yields
1 Cake
