CAKE:

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

ICING:

1 (8 oz.) cream cheese
1/2 stick butter
1 box powdered sugar
1 tsp. vanilla
1 c. chopped pecans

Cake: Cream butter and oil; add sugar. Beat well. Add egg yolks and beat. Combine flour, salt and soda. Add alternately with buttermilk. Add coconut, nuts and vanilla; stir. Beat egg whites and fold in. Bake at 350 degrees for 3 layers - 25 minutes. Let layers cool. Frost with Cream Cheese Icing.

Icing: Cream butter, cream cheese and powdered sugar until smooth. Add vanilla and stir. Spread on cake. Sprinkle nuts on top.