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1
Preheat the oven to 350 degrees.
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2
Lightly grease and flour three 8-inch cake pans.
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3
Using an electric mixer, cream the sugar and butter.
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4
With the mixer running, add the oil and incorporate thoroughly.
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5
Add the egg yolks, one at a time, beating well after each yolk.
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6
In a separate bowl, sift the flour and baking soda together.
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7
Add the ground pecans to the flour mixture.
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8
Alternately add the flour mixture and buttermilk to the egg mixture.
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9
Mix thoroughly.
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10
Fold in the coconut.
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11
Using an electric mixer, in a separate bowl, beat the egg whites until stiff.
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12
Fold the egg whites into the batter.
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13
Pour the batter into the prepared pans.
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14
Bake the cakes for about 25 to 30 minutes or until the center of each cake is set.
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15
Remove the cakes from the oven and cool on a wire cake.
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16
After the cakes have cooled, invert each cake onto a piece of parchment paper.
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17
Set the cakes aside.
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18
To make the frosting, use an electric mixer to cream the butter and cream cheese.
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19
Add the powdered sugar, vanilla and milk.
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20
Mix well.
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21
Fold in the pecan pieces.
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22
Spread a thin layer of the frosting on top of each cake.
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23
Place the layers of cake on top of each other.
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24
Ice the sides of the cake with the remaining frosting.
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25
Sprinkle the top of the cake with the coconut.
