Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Oil |
| 1 cup | Brown sugar |
| 1 cup | White sugar |
| 1 cup | Buttermilk |
| 1 cup | Coconut |
| 1 cup | Chopped pecans |
| 2 | Eggs |
| 2½ cup | Flour |
| 1 teaspoon | Salt |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Cinnamon |
| 1 teaspoon | Nutmeg |
| 1 teaspoon | Vanilla |
| 1 pack | (8-oz) cream cheese; softened |
| 1 | Box (1-lb) confectioners sugar |
| 1 cup | Chopped pecans |
| ½ | Stick butter |
| 2 teaspoons | Vanilla |
ICING
Mix all ingredients. Bake in 10-inch tube pan at 350 for 45-60 minutes. Ice when cool. ICING: Mix cheese, butter and sugar. Add pecans and vanilla.
POLLY PARHAM
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .