°1 cup buttermilk
 °1 teaspoon baking soda
 °2 cups white sugar
 °½ cup of butter
 °½ cup vegetable oil
 °½ cup shortening
 °4 egg yolks
 °1 teaspoon vanilla extract
 °4 egg whites
 °2 cups all-purpose flour
 °1 package (3.  5 oz) coconut
 °1 c pecan
 °1 package (8 ounces) cream cheese, softened
 °½ cup margarine, softened
 °4 cups icing sugar
 °1 teaspoon vanilla extract
 °1 cup chopped pecans
*Step by step

Preheat oven 325 degrees F Grease three 9-inch round cake pans. Mix soda and buttermilk and let stand for a few minutes.
In  bowl, cream sugar, 1/2 c butter, 1/2 c oil & shortening. Adding egg yolk one at  time, beat well after every add. Mix the buttermilk mixture alternately with the flour into the creamed mixture. Stirring in 1 tsp vanilla.

In  glass or metal mixing bowl, beat egg whites to stiff peak form. Fold 1/3 of the whites into the batter, then quickly fold in the remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.

Pour the batter into the prepared pans. Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool.

To make the cream cheese frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla and icing sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.

Enjoy !