2 c. sugar
1 1/4 c. vegetable oil
1/2 c. butter (1 stick)
5 eggs, separated
1 tsp. baking soda
1 c. pecans
2 c. all-purpose flour
1/2 tsp. salt
1 c. buttermilk
1 tsp. vanilla
2 c. coconut

Heat oven to 350°F. Grease and flour three 9-inch round layer pans. Cream sugar, oil and butter until fluffy. Add egg yolks; beat. Add dry ingredients and mix. Add buttermilk, vanilla, coconut and pecans. Mix well. Beat egg whites until stiff but not dry; fold in. Pour batter into prepared pans.

Bake for 30 minutes. Remove layers from pans; cool. Fill and frost with Spanish Cream Icing.

Spanish Cream Icing:

4 tbsp. coconut
1/2 c. (1 stick) butter
1 lb. (3 1/2 to 4 c.) powdered sugar
1 tsp. vanilla
1 (8 oz.) pkg. cream cheese, softened

Combine all ingredients; beat until creamy and of spreading consistency. Ice cake and serve.

Note: I set my icing bowl (plastic) in a pan of hot water for a few minutes for easier mixing and spreading.