Italian Cream Cake

1 C pecans
1 1/4 C sweetened shredded coconut

375 g AP flour
1 t baking soda
1/2 t baking powder
1/2 t salt
1 1/3 C buttermilk
2 t vanilla
1/2 C butter, room temp
1/2 C vegetable oil
400 g sugar
3 eggs, room temp
2 egg whites, room temp
1 1/2 batch cream cheese frosting

Preheat oven to 325.
Over low heat in a clean dry skillet, toast 1/4 C only of coconut.
Stir frequently until golden brown, remove from pan, and set aside.
Toast all 1 C pecans until fragrant, stirring frequently.
Divide toasted pecans in half and set aside.
Cake release three or four 9-inch rounds or line with parchment.
Whisk together flour, baking soda, baking powder, and salt.
Measure out buttermilk and add vanilla.
In a stand mixer, beat butter, oil, and sugar until uniform.
Continue beating, adding eggs and whites one at a time, until fluffy.
Fold in dry ingredients and buttermilk, alternating.
Fold in 1/2 C toasted pecans and 1 C untoasted coconut.
Divide batter evenly and bake 30-40 mins or until done.
Cool at least 15 mins before removing from pans.
Frost and fill with cream cheese frosting.

Decorate bottom of exterior with toasted coconut & pecans.

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