YIELD: 1 cake

5 eggs, separated
1 stick butter
1/2 cup oil
2 cups sugar
2 cups flour
1 tsp. baking soda
1 cup butter milk
1 tsp. vanilla
1 cup pecans, chopped
as needed, for garnish shredded coconut

1. Beat egg white set aside.
2. Fold all ingredients together by hand, expect egg whites After all ingredients are incorporated, fold in egg whites.
3. Bake in 9 inch cake pans, lightly greased and floured. Bake at 350°F for 25 to 35 min.
4. Frost cake with a standard cream cheese frosting. Sprinkle coconut and chopped pecans on top and sides of cake.

Recipe by Henry Rodman, baker, Lakeland Regional Medical Center