1 1/2 cups (3 sticks) Country Crock® Buttery Sticks
1/2 cup vegetable oil
2 cups granulated sugar
5 eggs, separated
1 cup buttermilk
1 cup flaked coconut
2 tsp. vanilla extract
1 package (8 oz.) cream cheese, softened
1 box (16 oz.) confectioners sugar
1 cup chopped pecans
Preheat oven to 350°. Grease two 9-inch round cake pans, then line with waxed paper or parchment paper; grease again, then set aside.
In small bowl, combine flour and baking soda; set aside.
In large bowl, with electric mixer, beat 1 cup (2 sticks) Country Crock® Buttery Sticks, oil and granulated sugar until light and fluffy, about 3 minutes. Beat in egg yolks, scraping sides occasionally. Alternately beat in flour mixture and buttermilk just until blended. Beat in coconut and 1 teaspoon vanilla. In another large bowl, with electric mixer, beat egg whites until stiff peaks form. Gently fold into cake batter. Pour into prepared pans.
Bake uncovered 45 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 20 minutes; remove from pans and cool completely.
For icing, in large bowl, with electric mixer, beat remaining 1/2 cup (1 stick) Buttery Sticks, and cream cheese until blended. Beat in confectioners sugar and remaining 1 teaspoon vanilla, scraping sides occasionally, until smooth. Stir in pecans. Refrigerate until ready to use. Spread icing between cake layers, then on top and sides. Refrigerate until serving.