Coconut Pecan Frosting (Gluten-Free)

This recipe is a sampling from a new cookbook tentatively titled The Gluten-Free Baker by Roben Ryberg, scheduled for publication in the spring of 1999.
Roben Ryberg: We were encouraging my sisters family to taste-test this cake when they were visiting. Anyone walking through my front door is forced to try my latest creations. My teenage nephew said he wouldnt try it unless his sister tried it first. Being a wonderful girl, she did. With a look of astonishment, she said Mmm, this is really good. It tastes just like regular carrot cake. My sister, her husband, and her now brave son echoed the same appreciation of the cake. It is very moist, but not wet, just like it should be.
Ingredients:
½ cup oil
½ cup sugar
½ cup dark brown sugar
2 eggs
¾ cup cor...

This recipe comes to us from: Gayle M Chastain.
1 cup butter or margarine
½ cup powdered sugar
1 teaspoon salt
1 teaspoon gluten-free vanilla extract
1 ½ cups rice flour
½ cup sweet rice flour
1 teaspoon xanthan gum
1 cup finely chopped pecans
Cream butter and sugar. Stir in vanilla. Thoroughly combines flours, salt, xanthan gum and nuts. Add to butter mixture. Form dough into 1 balls. Place on un-greased baking sheet. Bake at 350 degrees for 10 minutes. Cool on sheet for 1 - 2 minutes. Remove and immediately roll in additional powdered sugar. Cool completely and roll again in powdered sugar.

This recipe comes to us from Lynn Facey.
2 cups gluten-free flour (Bette Hagmans)
2 teaspoons xanthan gum
1 ½ cups sugar
1 teaspoon salt
3 ½ teaspoon baking powder
½ cup shortening
1 cup milk
1 teaspoon vanilla
3 eggs
Heat oven to 350. Grease and flour baking pan, 13 X 9 X 2 or 2 round layer pans or for cupcakes (muffin tins) - use paper liners. Measure all ingredients into a large bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pans. Bake 40-45 minutes for oblong, 30-35 for round, and 15-20 for cupcakes or until wooden pick inserted in center comes out clean. Cool.

Ingredients:
½ cup oil or melted butter
½ teaspoon salt
1 cup sugar
1 ½ teaspoon baking soda
3 or 4 eggs, separated
1 teaspoon baking powder
1 cup mashed banana (2-3)
1 teaspoon xanthan gum (optional)
2 cups gluten-free flour
½ cup chopped walnuts
Directions:
Melt butter and mix with sugar and egg yolks. Add mashed banana.  Sift dry ingredients and add gradually. Stir in chopped nuts. Fold in stiff-beaten egg whites. Bake at 325F in greased loaf pan about 1 hour and 15 minutes. Test with a toothpick.