Cream well 2 cups sugar 1/2 cup shortening 1/2 oil add 5 egg yolks one at a time, stir after each one Add 2 cups flour 1 cup buttermilk 1 tsp soda 1 cup Angel flake coconut 1/2 tsp vanilla 1/2 tsp butter flavor Beat 5 egg whites until stiff fold into batter gently Pour equally into 3 cake pans round 8 inch ones best Bake at 350 degrees (preheated) for 20-25 minutes Icing 1 8 oz pkg cream cheese 1 stick margerine or butter 1 box powdered sugar 1/2 cup chopped pecans 1/2 tsp vanilla 1/2 tsp butter flavor Place everything except powdered sugar and nuts in a double boiler. Melt & blend then add sugar. Stir until smooth then add nuts. Cool by setting pan into cold water. Spread between cake layers then top & sides. Best if baked and iced the day before. Favors meld better when refrigerated over night.