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4 ounces unsalted butter, room temperature
1/2 cup vegetable oil
2 cups sugar
5 egg yolks
1 teaspoon baking soda
1 cup buttermilk
2 cups sifted all-purpose flour
1 teaspoon vanilla
2 teaspoons orange liqueur
1 1/4 cups flaked coconut
3/4 cup chopped walnuts
5 egg whites
1/2 teaspoon cream of tartar

Orange Cream Cheese Frosting:
1 (8-ounce) package cream cheese, room temperature
4 ounces unsalted butter, room temperature
1 (16-ounce) box confectioners sugar
1/2 cup finely chopped walnuts
1 tablespoon orange liqueur
1 teaspoon vanilla

Combine butter, oil, and sugar in a medium mixing bowl and beat
until fluffy with an electric mixer. Add egg yolks, one at a time,
beating well after each addition. Lightly stir baking soda into
buttermilk. Then add buttermilk alternately with flour into egg
mixture, beating well after each addition. Stir in vanilla, orange
liqueur, coconut, and chopped walnuts. Set aside. In a clean, dry
mixing bowl, beat egg whites until foamy with an electric mixer.
Add cream of tartar and continue beating until stiff peaks form.
Lightly fold whites into batter in two additions, being careful to
deflate the whites as little as possible. Divide batter evenly
between three 9-inch greased and floured pans; bake for 40-45
minutes or until cake pulls away from the sides of the pans. Cool
10 minutes before turning out of pan, then cool completely before
frosting. Frost cake between layers, and on top and sides with
orange cream cheese frosting. May decorate with coconut, if

Frosting: In a medium mixing bowl, combine cream cheese,
butter, and confectioners sugar. Beat with an electric mixer until
light and fluffy. Stir in walnuts, orange liqueur, and vanilla
until thoroughly blended.

Yield: one 3 cake.

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