1 c. vegetable oil
1 c. firmly packed brown sugar
1 c. sugar
2 eggs
2 1/2 c. all purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 c. buttermilk
1 tsp. vanilla extract
1 c. flaked coconut
1 c. chopped pecans
Cream cheese frosting
1 c. flaked coconut
Pecan halves

Combine first 3 ingredients; beat well. Add eggs, one at a time, beating well after each. Combine flour and next 4 ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla, flaked coconut, and chopped pecans. Pour batter into 2 greased and floured 9 inch round cakepans. Bake at 350 degrees for about 25 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans 10 minutes. Remove layers from pans and cool on wire racks. Spread cream cheese frosting between layers and on top and sides of cake. Sprinkle top and sides with 1 cup coconut and gently press into frosting. Garnish with pecan halves. Yield: one 2 layer cake.

CREAM CHEESE FROSTING:

8 oz. cream cheese, softened
1/4 c. butter, softened
16 oz. pkg. powdered sugar, sifted
1 c. chopped pecans

Combine cream cheese and butter, beating until light and fluffy. Add powdered sugar; beat until smooth. Stir in chopped pecans. Yield: enough for one 2 layer cake.