1 stick butter
1 tsp. vanilla
1/2 c. vegetable oil
1 sm. can coconut
2 c. sugar
1 c. chopped nuts
5 egg yolks
5 egg whites, fluffy
1 tsp. baking soda
2 c. plain flour
1 c. buttermilk
Dash of salt

Cream butter and vegetable oil; add sugar and beat until smooth; add egg yolks and beat well. Combine flour and soda, add alternately with buttermilk to creamed mixture. Stir in vanilla and coconut and nuts. Fold in egg whites. Pour into 3 greased and floured cake pans. Bake at 350 degrees for 25 to 30 minutes or until cake springs back from the sides. Cool thoroughly.

FROSTING:

1 (8 oz.) cream cheese, softened
1/2 stick butter
1 box 10X sugar
1 tsp. vanilla
1 c. chopped nuts

Mix.