Spanish Cream Cake

Directions

1. 1
   Heat oven to 350°.
2. 2
   Grease and flour three 9-inch round layer pans.
3. 3
   Cream sugar, oil and margarine until fluffy.
4. 4
   Add egg yolks; beat.
5. 5
   Add dry ingredients and mix.
6. 6
   Add buttermilk, vanilla, coconut and pecans. Mix well.
7. 7
   Beat egg whites until stiff but not dry; fold in.
8. 8
   Pour batter into prepared pans.
9. 9
   Bake for 30 minutes.
10. 10
    Remove layers from pans; cool.
11. 11
    Fill and frost with Spanish Cream Icing.