1 stick (½ cup) butter 1 teaspoon baking soda 1/2 c oil 1 teaspoon vanilla 2 cups sugar 1 cup sweetened, shredded coconut 2 cups flour 1 cup chopped walnuts 1 cup buttermilk 5 eggs, separated Frosting 12 ounces cream cheese 1 teaspoon vanilla 3/4 stick butter 5 1/2 cups powdered sugar 1 1/2 cups coconut 1 1/2 cups chopped walnuts (optional) Instructions:
1. Pre-heat the oven to 300 degrees F
2. Make the cake.
Prepare 3 round 9-inch cake pans by greasing, flouring, and lining with parchment paper.
Cream 1 stick butter, oil and sugar until smooth.
Add egg yolks and beat well.
Add flour and baking soda to creamed mixture.
Add the buttermilk, vanilla, coconut, and nuts.
In a separate bowl, beat egg whites until they form stiff peaks. Then, fold stiffly beaten egg whites into cake batter.
Bake for 30 minutes or until a toothpick comes out clean.
3. Make the frosting
Beat cream cheese and butter until smooth.
Add sugar and mix well.
Add vanilla and beat until smooth.
Beat in nuts and coconut until well-combined.
4. Frost cake and serve. Top with extra toasted coconut if desired for decoration.
5. Store in the refrigerator covered or in an airtight container.