1 stick butter
1/2 c. oil
1/2 c. buttermilk
1 tsp. vanilla
1 c. coconut
1 c. pecans, pieces
5 egg whites, beaten fluffy
2 c. sugar
2 c. flour
1 tsp. baking soda
5 egg yolks

Cream butter, oil, sugar; beat well. Add egg yolks one at a time. Sift flour and soda; add buttermilk. Beat well. Add coconut, nuts and vanilla. Fold in beaten egg whites. Pour into 3 greased and floured 8 inch pans. Bake 35 minutes at 350 degrees.

ICING FOR ITALIAN CREAM CAKE:

1 (8 oz.) pkg cream cheese, room temperature
1 stick butter, room temperature
1 box powdered sugar
Vanilla (to taste)