5 eggs, separated
1/4 lb. butter (1 stick)
1/2 c. Crisco
2 c. white sugar
2 c. all-purpose white flour
1 c. buttermilk
1 tsp. baking soda
1 c. flaked coconut
1 c. chopped pecans
1 tsp. vanilla extract

Beat egg whites, save until later. Cream together butter, Crisco and sugar until light and fluffy. Add egg yolks, 1 at a time. Beat well after each. Combine flour and soda. Add flour mixture alternately with buttermilk to the creamed mixture. Then add vanilla and beat.

Add egg whites, by hand not mixer, folding in egg whites, pecans and coconut. Flour and grease cookie sheet. Pour in cake and bake for 20 minutes at 350 degrees. (Test to see if done with toothpick.) Ice with cream cheese icing.