1 stick butter
1/2 c. oil
5 egg yolks
2 c. sugar
2 c. flour
1 tsp. baking soda
1 c. buttermilk
1 c. flake coconut
1 c. chopped pecans
1 tsp. vanilla
5 egg whites, stiffly beaten

Grease and flour 3 (8 or 9-inch) round pans (or 11x13). Beat egg whites first and set aside. Cream butter and oil together. Add egg yolks and sugar. Beat well.

Add the flour and baking soda alternately with the buttermilk. Then stir in the coconut, nuts and vanilla. Fold in the beaten egg whites. Bake in the 3 pans for 30 minutes at 350 degrees. Cool and frost.

To make the frosting, just mix the ingredients in the order given:

1 (8 oz.) cream cheese, softened
1/2 stick butter, softened
1 tsp. vanilla
1 box powdered sugar (2 c.)

Save some of the chopped nuts and put them on the top only. Makes a beautiful 3 layer cake that keeps well. This cake is best if made at least a day ahead. Store in refrigerator.