Happy Birthday, Mema!
For the Cake:
1 stick butter
1 cup oil (I used canola)
1 cup sugar
5 whole eggs (separated)
3 teaspoons vanilla
1 cup coconut (I used half sweet, half unsweet)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk (I used whole milk with a splash of white vinegar)
For the Frosting:
2 packages (8 oz.) cream cheese
1 stick butter
2 teaspoons vanilla
1 package (2 lb.) powdered sugar
1 cup chopped nuts (I used pecans)
1 cup sweetened, flaked coconut (I used half sweet and half unsweet again)
a tiny splash of lemon juice (to bring out the cream cheese flavor, a la Dorie Greenspan)
Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans (I used 8.5").
Beat egg whites until stiff. Set aside.
In a large bowl, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut. In a separate bowl, mix flour, baking soda, and baking powder.
Alternate adding buttermilk and dry ingredients to wet ingredients. Mix until just combined, then fold in egg whites.
Pour evenly into the three prepared pans, then sprinkle the top of each pan with 1 (at least) tablespoon sugar.
Bake in preheated oven for 20 to 25 minutes, or until toothpick comes out clean. Remove from oven and allow to cool for 15 minutes, then turn the cakes out onto cooling racks and allow to cool completely.
In a medium bowl, combine cream cheese, butter, vanilla, and powdered sugar. Beat until light and fluffy. Stir in chopped walnuts, lemon juice and flaked coconut. Spread between layers and outside of cake. Refrigerate until ready to serve.
Source: adapted from The Pioneer Woman