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 23 cm x 33 cm cake pan. Bake at 180ºC . 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 half cup honey and half 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.