1/2 c. butter
1/2 c. vegetable oil
2 c. sugar
5 egg yolks
1 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. buttermilk
1/2 c. flaked coconut
1/2 c. chopped pecans
5 egg whites, well beaten

Preheat oven to 350°F. Grease and flour 3 round cake pans. Cream butter, oil and sugar. Add egg yolks and vanilla. Beat until well blended. Sift together flour, baking soda and salt. Add to egg mixture. Pour in buttermilk. Beat well. Add coconut and pecans. Mix well. Fold in egg whites. Pour batter into prepared pans.

Bake for 25 minutes or until center of layers springs back to gentle touch. Frost with Italian Cream Frosting.

Italian Cream Frosting:

1 (8 oz.) pkg. Philadelphia cream cheese, softened
1 stick butter
1 tsp. vanilla
1 box powdered sugar
1/2 c. chopped pecans
1/2 c. flaked coconut

Beat cream cheese and butter until creamy. Add vanilla. Add powdered sugar, pecans and coconut.