2 eggs
1/4 cup milk
1/2 cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup white sugar
3 egg whites
1 cup milk
1/2 cup butter
1 cup flaked coconut
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda, salt and baking soda; set aside.
In a large bowl, cream together the butter, sugar and 2 cups flour until smooth. Beat in the eggs one at a time, then stir in the vanilla and oil. Beat in the flour mixture alternately with the milk and 1 cup of sugar; stir just to combine. Pour batter into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the frosting: In a large bowl, cream together the butter, 1 cup sugar and 2 cups flour. Beat in the eggs one at a time, then stir in the vanilla and oil. Make sure to stir each addition until all ingredients are well blended. Stir in 2 cups of the milk, 1/2 cup of the pecans. Spread frosting over cake and let cool 5 minutes before removing from pan.