(I had the local bakery use this recipe for our daughter's wedding cake (as did our niece and our daughter-in-law); not only is it delicious, it worked well with her peach, coral and ivory color scheme.)

1/2 c. (each) oil, butter
2 c. (each) sugar, flour
5 eggs, separated
1 tsp. (each) baking soda, vanilla
1 c. (each) buttermilk, coconut
1/3 c. chopped pecans

Cream butter, oil and sugar; add egg yolks; add dry ingredients with buttermilk and vanilla. Add coconut, nuts and fold in egg-whites that have been beaten stiff. Bake in 3 pans at 350 degrees for 20 to 25 minutes.

FROSTING:

8 oz. cream cheese, softened
1# powdered sugar
1 tsp. vanilla
1/2 c. chopped pecans
1/2 c. coconut

Mix together and spread between each layer and on top.