1 c. vegetable oil
1 c. packed brown sugar
1 c. white sugar
2 eggs
1/2 tsp. salt
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. ground nutmeg
1 tsp. cinnamon
1 c. buttermilk
1 tsp. vanilla extract
1 c. flaked coconut
1 c. chopped pecans
Cream Cheese Frosting
1 c. flaked coconut
Pecan halves

Combine first 3 ingredients; beat well. Add eggs one at a time, beating well after each addition. Combine flour and next 4 ingredients. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla, 1 cup coconut and chopped pecans. Pour batter into 2 greased and floured 9 inch cake pans. Bake at 350 degrees for about 25 minutes.

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) pkg. powdered sugar
1 c. chopped pecans
1/4 c. butter, softened

Combine cream cheese and butter and beat until light and fluffy. Add powdered sugar and beat until smooth. Stir in chopped pecans. Yields enough for a two layer cake.