Coconut Pecan Cake

Pour the oil into a large bowl. Add remaining ingredients except for the egg whites, one at a time, mixing well after each addition. Carefully fold in egg whites.

Butter and flour 2 round 8" cake pans. Cover the bottom with wax paper or parchment and pour half of the batter into each pan. (I use cake pans with removable bottoms so that the cakes are easy to remove after baking.)

Bake in a preheated 350°F oven for 45 minutes or until a toothpick inserted in the middle comes out clean. Let cool until warm and remove from the pans. Cover with frosting.

Frosting preparation:

Cream together the cream cheese, butter, sugar and vanilla until fluffy. Add coconut and mix thoroughly. Garnish with pecans if desired and sprinkle additional coconut on finished cake as desired.

It is important that all of the ingredients be a room temperature so that the coconut oil does not solidify when the other ingredients are added.

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