Preheat oven to 350°
Grease two 9-inch round cake pans. Line bottoms with wax paper and grease. Sprinkle flour and coat the entire inside of the pans.
Mix buttermilk and baking soda and set aside.
In another mixing bowl, separate the eggs, and beat whites until stiff. Set aside.
Cream together butter, cooking oil, and sugar.
Add egg yolks one at a time to the cream butter mixture. Beat well after each addition.
Mix flour and baking powder.
To egg mixture, alternate adding the buttermilk and flour mixture.
Next, add vanilla and salt to the cake batter.
Fold in egg whites and stir in gently.
Also, gently fold in the pecans and coconut.
Pour into prepared cake pans.
Bake for 25 minutes at 350°
Cool on a rack and remove wax paper.