CAKE:

1 stick soft butter
1/2 c. Crisco oil
2 c. sugar
2 c. flour
5 egg yolks
5 egg whites, beat until stiff
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 can flake coconut
1 c. chopped pecans

ICING:

1 (8 oz.) pkg. softened cream cheese
1/2 c. softened butter
1 lb. powdered sugar
Coconut
Nuts

Use jelly roll or 9"x13" pan. Cream butter, oil and sugar. Add yolks, one at a time and beat well after each. Mix soda and buttermilk and add alternately with flour. Fold in vanilla and beaten egg whites. Add coconut and nuts. (Reserve some for icing.) Bake at 350 degrees for 40 minutes. Put icing on cool cake. Keep refrigerated.