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5 ounces Unsalted butter
10 ounces Granulated sugar
1 teaspoon Salt
4 Egg yolks
2 fluid ounces Olive oil
4 fluid ounces Buttermilk
1/2 fluid ounce Vanilla
10 ounces Rice flour
2 ounces Tapioca flour
2 ounces Potato starch flour
1 ounce Cornstarch
2 teaspoons Baking soda
1 teaspoon Baking powder
1 1/2 teaspoons Xanthan gum
1 pound Pecan pieces
7 ounces Coconut flakes
4 Egg whites
2 ounces Granulated sugar
2 pounds Reduced Fat Cream Cheese Icing
Yield: 2 Cakes
1. Combine and sift together the rice flour, tapioca flour, potato starch, cornstarch, baking soda, baking powder and xanthan gum. Set aside.

2. In a mixing bowl fitted with the paddle attachment cream the butter and sugar. Add the salt then add the egg yolks in two additions. Stir in the olive oil, the buttermilk and vanilla.

3. Stir in the dry ingredients just until mixed then stir in 8 ounces (240 grams) of the pecan pieces and 3 ounces (120 grams) of the coconut flakes.

4. In a separate clean bowl, whip the egg whites and sugar to soft peaks and fold in one third in the cake batter using a rubber spatula. Fold in another third and then the remaining whipped whites.

5. Pour the batter into two 8-inch (20-centimeter) greased pans. Bake at 375°F (190°C) until the cake bounces back when lightly pressed, approximately 35 minutes.

6. Cool the cakes completely then slice them into 3 equal layers. Spread each layer with a thin coating of the cream cheese icing.

7. Ice the cake with the remaining icing and surround the bottom edge of the cake with the remaining pecan pieces. Decorate the top with the remaining coconut flakes.

Yield: 2 Cakes
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