3 eggs
1 cup white sugar
1 1/2 cups vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup butter, softened
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 cup chopped pecans
1 (18 ounce) can coconut cream
1 (8 ounce) container frozen whipped topping, thawed
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
In a large bowl, beat eggs, sugar, oil, vanilla and flour until stiff. Beat in eggs mixture. Mix in the brown sugar, pecans and coconut cream. Fold in the whipped topping. Spread batter evenly into prepared pans.
Bake in the preheated oven for 60 to 90 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in pans on wire rack for 10 minutes, then remove from pans to cool completely. Chill overnight.