1 stick butter
1/2 c. vegetable oil
2 c. sugar
5 egg yolks
2 c. flour
1/2 tsp. baking soda
1 tsp. baking powder
1 c. buttermilk
1 tsp. vanilla
1 small can flaked coconut
1/2 c. chopped pecans
5 egg whites, stiffly beaten

Cream butter and shortening. Add sugar and beat until smooth. Add egg yolks and beat well. Sift flour with baking powder. Add flour alternately with buttermilk to cream mixture. Stir in vanilla, coconut and pecans. Fold in egg whites. Pour into 3 greased and floured 8-inch pans.

Bake at 350°F for 25 minutes or test sooner. Frost with cream cheese icing when completely cooled.