1 stick Butter
1/4 cup Vegetable Oil
2 Cups Sugar
5 Eggs (Separated)
2 Cups Flour (All Purpose)
1 tsp. Baking Soda
1/2 tsp. Salt
1 cup Buttermilk
1 1/3 Cups Flaked coconut
1/2 cup Chopped Pecans
8 oz. Cream Cheese-Room Temperature
1 stick Butter
1 tsp. Almond Extract
1 box Powdered Sugar
1/2 cup Chopped Pecans

Cream together sugar, butter, oil and egg yolks. Mix flour, salt and baking soda. Add slowly to creamed mixture. Add buttermilk and vanilla. Add coconut and pecans. Beat egg whites until stiff and fold into batter. Pour into 2 - 9-inch pans - sided greased and bottoms lined with waxed paper.

Bake at 350 for 40 minutes.

Mix cream cheese, butter, almond extract powdered sugar, and pecans. Spread evenly on cake. Sprinkle top with coconut.