Keri's Italian Cream Cake

2 c. sugar
½ c. oil
1 cube butter
5 eggs
2 c. flour
1 t. soda
1 c. buttermilk
2 c. flaked coconut
½ c. chopped nuts

Cream until fluffy the sugar, oil and butter.
Add only the egg yolks one at a time, beating after each.
Add the flour and beat well.
Add the soda to the buttermilk and stir into the batter alternately.
Add coconut and nuts and stir well.
Beat egg whites until stiff and fold into batter.
Pour batter into 3 (9 in.) round cake pans, greased and floured.
Bake at 350 for 25 minutes.

FROSTING:
8 oz cream cheese
1 cube butter
1 lb. powdered sugar
1 t. vanilla

Mix and frost.
Top with coconut and nuts.