Categories: Cake

Ingredients

• 1 stick margarine or butter
• 1/2 c. oil
• 2 c. sugar
• 5 egg yolks
• 2 c. flour
• 1 teaspoon baking soda
• 1 c. buttermilk
• 1 teaspoon vanilla
• 1 c. angel flake coconut
• 1 c. chopped pecans
• 5 egg whites beaten stiff
• Icying:
• 1 8oz cream cheese softened
• 1/2 stick margarine or butter
• 1 box powdered sugar
• 1 teaspoon vanilla
• chopped pecans for top of cake

Directions

1. Cream margarine and oil, sugar and egg yolks, beat until smooth. Combine flour and soda, add to cream mixture alternating with buttermilk.

2. Stir in vanilla and add coconut and chopped pecans.

3. Fold in egg whites.

4. Pour into 3 round cake pans sprayed with pam.

5. Bake @ 350 for 25 minutes or until cake springs bake when touched.

6. Remove cakes and cool

7. While cake is cooling make icying.

8. Beat cream cheese and margarine until smooth, add powdered sugar and mix well. Add vanilla, beat until smooth.

9. Frost layers, sides and top of cake.

10. Sprinkle nuts on top of cake

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